Origin: Okabe, Shizuoka Prefecture, Japan Cultivar: Saemidori Harvest: April 27, 2021 Elevation: 90m
Gyokuro, literally “jade dew,” is the most prestigious and rare shade-grown green tea from Japan. This year we selected gyokuro from three producers in the Okabe region: Tohei San, Maejima San and Omura San. Each teamaker offers an expression of the classic Okabe style, which emphasizes a unique mountain freshness balanced with umami depth. Maejima San uses straw thatch to create special shades for his gyokuro, which gives the tea its deep depth, high levels of amino acids and low levels of catechins. This tea has an exquisite leaf shape and appearance with a deep blue-green hue and clear yet flavorful infusion. This year, the tea has a surprising and lively brisk character with richness of umami. It is a very stimulating and full-flavored palate. The mountain terroir of Okabe can be felt in this tea.
Origin
Okabe, Shizuoka Prefecture, Japan
Description
Origin: Okabe, Shizuoka Prefecture, Japan Cultivar: Saemidori Harvest: April 27, 2021 Elevation: 90m
Gyokuro, literally “jade dew,” is the most prestigious and rare shade-grown green tea from Japan. This year we selected gyokuro from three producers in the Okabe region: Tohei San, Maejima San and Omura San. Each teamaker offers an expression of the classic Okabe style, which emphasizes a unique mountain freshness balanced with umami depth. Maejima San uses straw thatch to create special shades for his gyokuro, which gives the tea its deep depth, high levels of amino acids and low levels of catechins. This tea has an exquisite leaf shape and appearance with a deep blue-green hue and clear yet flavorful infusion. This year, the tea has a surprising and lively brisk character with richness of umami. It is a very stimulating and full-flavored palate. The mountain terroir of Okabe can be felt in this tea.
Tasting Notes
Oceanic tasting notes balanced with minerality of fleur de sel, rich umami and is reminiscent of exotic mushroom consommé and bonito dashi
Ingredients
Green Tea
Traditional Preparation
Add 1 tbsp (7g) tea to a small (150ml/5oz) Kyusu teapot or Hohin. Use water cooled to 170°F. Add water to just cover the tea leaves. Infuse for 60 seconds and decant. Repeat for another 4+ infusions, adding 5 seconds to each.
