EN DE CH

Gyokuro

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This tender Gyokuro, produced with the balanced Chumushi steaming, recalls sweet hay with light roasted notes and a very mild acidity, not dissimilar to the famed Chinese Long Jing in the finish. The dry leaves smell of green vegetables, lightly grassy yet balanced with a soft hint of sweet milk. Once steeped, the tea reveals a creamy and pleasant mouthfeel, ending in a pleasant astringency.

 

How is Gyokuro cultivated?

Japanese teas are generally classified according to their type of cultivation.

The tea bushes for Gyokuro are covered with nets for several weeks before their harvest to reduce their exposure to the sun. With a limited amount of light, the young leaves get bright green in colour and the flavour is sweeter, with a distinct aroma.

  • ORIGIN:  Kagoshima, Japan
  • MEANING:  Jade dew (gyokuro)
  • CULTIVAR:  Saemidori
  • HARVEST TIME:  May 2018
  • TASTE:  Zucchini, sweet hay, dandelion greens


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 50°C
  • 5 infusions: 2 minutes each

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.

GREEN TEA SALE!

30% DISCOUNT on tender spring green teas all made with tiny and vibrant spring leaves.

 

WHY ARE NANNUOSHAN GREEN TEAS SO SPECIAL?

  • All sourced by us at the farm
  • Superior freshness: stored at 4°C
  • Simple preparation: 6g, 80°C, 3-5 min or Gonfu-style