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Description
This gyokuro is produced in Kirishima, Kagoshima prefecture. Its origins date back to the 19th century. To enhance its fragrance, the tea plants are shaded for at least three weeks before harvesting.
A gyokuro characterized by an umami taste and intense iodine and sea-like notes that develop against a smooth texture.
Tasting notes
Dry leaf
Appearance: leaves shaped into fine needles
Liquor
Color: light green
Texture: smooth
Flavor: umami
Notes: iodine, sea-like, nuts (roasted chestnut), vanilla, fresh vegetal
Caractéristiques
- Origin:
- Kagoshima, Japan
- Tea color:
- Green Tea
Suggestion of preparation
To prepare hot tea:
With the teapot or the tasting set: 2’30 minutes in water heated to 120°F.
With the kyusu or the shiboridashi: 12 g / 12 cl
- 1st infusion: 120°F - 1 minute
- 2nd infusion: 120°F - instant
- 3rd infusion: 120°F - 30 seconds
To prepare iced tea:
In a teapot or a carafe: steep 2 oz (8g) in 17 fl oz (50cl) of water at room temperature 45 min. Remove the tea leaves and refrigerate.
Using kooridashi method: melt 4 ice cubes over 0.3 oz (10g) tea in a kyusu or shiboridashi.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.