Highest grade available in the US. And it is organic. From the Kagoshima prefecture, Kyushu, at the southernmost tip of the island .
Sweet, umame, fresh flavors; low astringency. Richly textured with alpine notes. Superb and rare tea. Deep-steamed, which results in more body, more umame, more richness. Note also the liquor is more cloudy than light-steamed (asamushi), and there are often some small particles. This is not to be confused with a low grade tea, but is in fact characteristic of the "fukamushi" or deep-steamed type of gyokuro. There is no better, in our estimation.
The tea plants are shaded for 10-14 days before harvest to increase photosynthesis. The leaves become dark green and the flavor is mellowed, deepened, and given a sweet finish.
Great for several infusions. Note the cooler water temperatures and higher than normal quantity per cup. Expect three amazing infusions.
Radiation-free, of course.
2.0 oz Pouch $19.95 - 30 servings 67¢ per cup | 6 oz Tin $53.95 - 90 servings 60¢ per cup
Water: 160-170°F | Leaves: 1 tsp per 10 ounce cup | Infusion Time: 1.5 - 2 minutes. Second steep, 1 min. Third steep 2 min.
Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste) - If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
Varietal: Yabukita; small leaf, sweet tea used in many of Japan's highest quality green teas.
Gyokuro is made only with the earliest leaf buds of the spring harvest. Grown under shade cover (using reed or straw screens) for 20 days before harvesting begins. Growing the tea in diffuse sunlight reduces photosynthesis in the young leaf buds. As a result, the tea plant produces more chlorophyll, which changes the proportions of the sugars, amino acids, caffeine and flavanols that contribute to the color, aroma and taste. Less exposure to sunlight results in a mild and sweet flavor and less astringency.