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This Gyokuro Kiwami from Yame -Hoshino in Japan is a top class tea.
The tea is shade-grown, which helps the leaves retain their juices and fine flavours.
When the leaves are ready to be harvested, they are hand-picked, which is a laborious process, but a conscious choice as it produces a much finer tea.
A tea with a great texture, softness and, not least, plenty of umami flavour, which is a hallmark of high-quality Gyokuro tea.
The tea is packed in 5 bags of 5 grams each (25 grams in total) in a nice wooden box.
Premium Traditional Hon - Gyokuro Kawami from Yame - Hoshino in Japan.
Flavour nuances: tender green leaves, peas, fresh Chinese cabbage, umami and a little seaweed.
Long fine aftertaste.
Producing the tea leaves for Gyokuro is a very demanding process that requires a lot of knowledge. The bushes are covered with bamboo mats 20 days before harvesting and develop a deep green leaf with a relatively high theine content and a very special flavour.
Gyokuro means "pearl dew" and is among the finest of Japanese teas.
Preparation
Gyokuro is brewed in a small preheated pot.
Do not boil the water for a long time, as you boil the oxygen out of the water.
Use 5 grams of tea for 50 ml of water.
Pour 50-60 degrees hot water over the leaves.
Pull time:
First brew: 2 min.
Second and third brew: 1/2 - 1 min.
The blades can be used 3 times.
Premium Traditional Hon - Gyokuro Kawami from Yame - Hoshino in Japan.
Flavour nuances: tender green leaves, peas, fresh Chinese cabbage, umami and a little seaweed.
Long fine aftertaste.
Producing the tea leaves for Gyokuro is a very demanding process that requires a lot of knowledge. The bushes are covered with bamboo mats 20 days before harvesting and develop a deep green leaf with a relatively high theine content and a very special flavour.
Gyokuro means "pearl dew" and is among the finest of Japanese teas.
Preparation
Gyokuro is brewed in a small preheated pot.
Do not boil the water for a long time, as you boil the oxygen out of the water.
Use 5 grams of tea for 50 ml of water.
Pour 50-60 degrees hot water over the leaves.
Pull time:
First brew: 2 min.
Second and third brew: 1/2 - 1 min.
The blades can be used 3 times.
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