Origin: Okabe, Shizuoka Prefecture, Japan Cultivar:Saemidori Harvest:May 6 2019 Elevation:105-110m
Gyokuro (“jade dew”) is the most prestigious and rare shade-grown green tea from Japan. This year we selected gyokuro from two producers in the Okabe region: Tohei-san and Maejima-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. Our Maejima-San Gyokuro was exhibited at the National Tea Competition in Japan. This tea has an exquisite leaf shape and appearance with a deep blue-green hue and clear yet flavorful infusion. The oceanic tasting notes are balanced with minerality of fleur de sel and rich umami savory taste. This tea has a substantial flavor reminiscent of exotic mushroom consommé and bonito dashi.
Description
Origin: Okabe, Shizuoka Prefecture, Japan Cultivar:Saemidori Harvest:May 6 2019 Elevation:105-110m
Gyokuro (“jade dew”) is the most prestigious and rare shade-grown green tea from Japan. This year we selected gyokuro from two producers in the Okabe region: Tohei-san and Maejima-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. Our Maejima-San Gyokuro was exhibited at the National Tea Competition in Japan. This tea has an exquisite leaf shape and appearance with a deep blue-green hue and clear yet flavorful infusion. The oceanic tasting notes are balanced with minerality of fleur de sel and rich umami savory taste. This tea has a substantial flavor reminiscent of exotic mushroom consommé and bonito dashi.
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 165°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.
