Description
This organic gyokuro is produced in Kirishima, Kagoshima prefecture. Its origins date back to the 19th century. In order to increase the concentration of its fragrances, the tea plants are shaded for at least three weeks before harvesting.
An organic spring green tea with a complex aromatic profile that reveals vegetal, buttery and marine notes, alongside a delicious umami fragrance.
Special qualities
- Origin:
- Kagoshima, Japan
- Tea colour:
- Green Tea
Tasting notes
Feuille sèche
Appearance: leaves shaped into fine needles
Colour: dark and bright green
Notes: vegetal, crab meat, fruity
Infusion
Notes: fresh vegetal, steamed vegetables, buttery
Liqueur
Colour: sheer green
Texture: oily
Flavour: umami
Notes: fresh vegetal, buttery, aromatic herbs final
Suggestion of preparation
With the teapot or the tasting set: 2’30 minutes in water heated to 120°F.
With the Kyusu or the Shiboridashi : 10 g / 10 cl
- 1st: 120 °F - 1' to 2’30
- 2nd: 120 – 125 °F – 30 to 40 seconds
- 3rd : 130 °F - 1'
- Option : 4th : 30 mn in cold water
The infused leaves can be eaten as a salad (goma, shoyu and katsuobushi: toasted sesame, soy sauce and dried bonito). It is traditional to taste a cake (higashi or wagashi) after the first infusion before preparing the following ones.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.