Sing Tehus is now B Corp certified! Read more
Sing Tehus is now B Corp certified! Read more
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Making 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 they are harvested 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 of which are grown and produced according to the requirements required in Japan 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 result. It takes a lot of experience and expertise to produce good Gyokuro.
Our Gyokuro Classic is hand-picked and blended from the cultivars:
Okumidori, Saemidori, Tsuyuhikari and Yabukita.
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 asparagus, beech leaves and a hint of flowers as well as the characteristic umami.
Ingredients: green tea.
Content: 100g
Preparation
Gyokuro is brewed in a small preheated pot and enjoyed in small teacups. Gyokuro should preferably be brewed with high-quality lime-free or filtered water. A pitcher with a built-in lime filter may be enough to provide softer water.
Use 8-10 grams of tea for 200-220 ml of water. Water temperature: 55-60 degrees. First brew: 90 seconds. Second brew: 5-10 seconds. Third brew: approx. 90 seconds.
A small pot may refer to a Japanese kyusu teapot with an internal strainer. The advantage of the small pot is that you brew 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.
After brewing the tea, the leaves can be lightly drained, then arranged on a small plate and eaten, preferably with chopsticks. Add a drop of soya if desired.
Store in a dry and cool place.
| Weight | 0,12 kg |
|---|
Preparation
Gyokuro is brewed in a small preheated pot and enjoyed in small teacups. Gyokuro should preferably be brewed with high-quality lime-free or filtered water. A pitcher with a built-in lime filter may be enough to provide softer water.
Use 8-10 grams of tea for 200-220 ml of water. Water temperature: 55-60 degrees. First brew: 90 seconds. Second brew: 5-10 seconds. Third brew: approx. 90 seconds.
A small pot may refer to a Japanese kyusu teapot with an internal strainer. The advantage of the small pot is that you brew 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.
After brewing the tea, the leaves can be lightly drained, then arranged on a small plate and eaten, preferably with chopsticks. Add a drop of soya if desired.
Store in a dry and cool place.
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