Deep green leaves which when steeped present a rich cup tasting pleasantly of seaweed punctuated by delicate sweetness. Here is the very best of Japanese shade-grown, hand-picked, steamed tea.
The tea plants are shaded for a minimum of two weeks or up to three weeks before harvesting. During this time of suspended photosynthesis the chlorophyll content increases resulting in production of high levels of L-theanine, the amino acid to which the sweetness & umami flavor, indicative of Gyokuro, is attributed.
In keeping with our commitment to sustainable farming, our Gyokuro is Certified Organic. The tea is from Kagoshima prefecture located in the far South-West part of Japan.
Heat water well below boiling (approx. 140°), steep 2.5 teaspoons up to 3 minutes, refresh as desired.
You might also enjoy varying steep times for multiple infusions: 90 seconds, then 2 minutes, then 3 minutes.
|
|
|
|
|
|
|
Steeping Instructions:
1. Fill kettle with fresh water, then heat.
2. Warm your teapot with a little hot water, discard, place your tea leaves in teapot, allowing heat of the pot to release bouquet of the tea leaves.
3. Heat water well below boiling approx. 140°). Steep 2.5 teaspoons up to 3 minutes, refresh as desired.
*Vary time according to taste, & remember that steeping tea leaves beyond 3 mins does not contribute to flavor, only bitterness.
|
|
