Yame Koga Gyokuro
Garden Direct Green Tea
About this Product
Origin
About this Product
Origin: Yame City, Fukuoka Prefecture Japan
Cultivar: Saemidori
Elevation 350-400m
Harvest: 5/16/21
Gyokuro is Japanese for “precious jade dew”. It is known for its enlivening energy and deep taste.
Gyokuro is a traditional and very rare style of Japanese green tea. Gyokuro gardens are managed by artisan farmers that deploy unique methods of organic composting and fertilization tactics developed over generations.
Gyokuro gardens are shaded for 20 days prior to harvest which boosts up gyokuro green tea with a powerful energy, layers of rich flavors, deep umami and a resounding sweetness that lingers and refreshes.
Koga gyokuro has a fresh and purely vibrant mountain character. It epitomizes spring dew and the classic oceanic salinity, deep umami and savory sweet notes associated with the top echelon of gyokuro from the Yame tea region.
Additional Tea Preparation Notes:
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water.
Infuse for 20 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional taste and rich body.
Cultivar: Saemidori
Elevation 350-400m
Harvest: 5/16/21
Gyokuro is Japanese for “precious jade dew”. It is known for its enlivening energy and deep taste.
Gyokuro is a traditional and very rare style of Japanese green tea. Gyokuro gardens are managed by artisan farmers that deploy unique methods of organic composting and fertilization tactics developed over generations.
Gyokuro gardens are shaded for 20 days prior to harvest which boosts up gyokuro green tea with a powerful energy, layers of rich flavors, deep umami and a resounding sweetness that lingers and refreshes.
Koga gyokuro has a fresh and purely vibrant mountain character. It epitomizes spring dew and the classic oceanic salinity, deep umami and savory sweet notes associated with the top echelon of gyokuro from the Yame tea region.
Additional Tea Preparation Notes:
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water.
Infuse for 20 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional taste and rich body.
Tasting Notes
Sweet umami with notes of spring dew and chestnut
Ingredients
Traditional Preparation
Reviews
Reviews
This is a a most beautiful tea
I’m going to make it simple : when you open the bag it smells like your swept into an ancient forest
...
, placed with the salt water waves breaking down wind . Where rare mosses lie next to rain dripping bamboo as tall as the trees in the broken sunshine. All while surrounding these ancient tea plants in rows up wind on the hills just above it all …. Beautiful on the tongue and peaceful on the pallet , You need to give yourself the time to really admire this tea. I smiled as I sipped first taste like a wine tasting bringing cool prairie winds into the mix. More simply, it’s really good . Cherished .
Keith Rabin
Deep and resonating umami and sweetness with the classic Uji aroma of maturing vintages.
50g
$46.00
Out of stock