Sing Tehus is now B Corp certified! Read more
Sing Tehus is now B Corp certified! Read more
199,00 kr.
Producing the tea leaves for gyokuro is a very demanding process that requires a lot of knowledge. The bushes are covered with straw mats 20 days before harvesting and develop a deep green leaf that gives a soft characteristic flavour.
Gyokuro means "pearl dew" and is among the finest of Japanese teas.
At Sing Tehus, we offer several different Gyokuro teas, all grown and produced according to the requirements that apply in Japan if you want to sell a tea under the name Gyokuro. Good Gyokuro has a deep and smooth flavour also known as Umami. The flavour nuances will vary from product to product as different tea cultivars may be used for production. It is common for tea producers to blend 3-4 cultivars to achieve the best possible results. It takes a lot of experience and expertise to produce good Gyokuro.
Our Gyokuro Yame is a blend of the cultivars:
Okuyutaka, Okumidori, Sayamakaori and Kanayamidori.
The tea is produced by Hoshino Seichaen in Yame, Fukuoka, Japan. We have had a long-standing relationship with this family-owned company, with the 4th generation taking over in 2016. Hoshino Seichaen is particularly known for their gyokuro teas, as they receive great prizes for their tea every year.
Nuanced flavour with notes of grass and fruit and the characteristic umami.
Ingredients: Green tea.
This tea has been renamed and is the same tea that was previously called Gyokuro No. 2
Preparation of Green Tea Gyokuro Yame
Green Tea Gyokuro Yame Brew in a small preheated pot and enjoy in small teacups. Gyokuro should preferably be brewed with high-quality, lime-free water.
Use 8-10 grams of tea for 200-220 ml of water. Water temperature: 60-65 degrees. First brew: 90 seconds. Second brew: 5-10 seconds. Third brew: approx. 90 seconds.
Tips & Tricks
If you only brew one cup/glass at a time, you can use a strainer where the leaves can float freely and release the fine aroma. By using a strainer, you can also brew on the leaves again.
By small pot we mean a Japanese kyusu teapot with an internal strainer. The advantage of the small pot is that you brew 1-2 cups at a time and then add more tempered water when you're ready for the next cup. This allows you to utilise the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.
Store in a dry and cool place.
| Weight | 0,11 kg |
|---|---|
| Select quantity | 100 grams |
Preparation of Green Tea Gyokuro Yame
Green Tea Gyokuro Yame Brew in a small preheated pot and enjoy in small teacups. Gyokuro should preferably be brewed with high-quality, lime-free water.
Use 8-10 grams of tea for 200-220 ml of water. Water temperature: 60-65 degrees. First brew: 90 seconds. Second brew: 5-10 seconds. Third brew: approx. 90 seconds.
Tips & Tricks
If you only brew one cup/glass at a time, you can use a strainer where the leaves can float freely and release the fine aroma. By using a strainer, you can also brew on the leaves again.
By small pot we mean a Japanese kyusu teapot with an internal strainer. The advantage of the small pot is that you brew 1-2 cups at a time and then add more tempered water when you're ready for the next cup. This allows you to utilise the potential of the leaves by brewing several times, and you get the experience of a fresh cup of tea.
Store in a dry and cool place.
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