Organic Shukou Gyokuro
In the cup: a deep and rich umami with sweet afternotes—best enjoyed in small quantities.
This year's first harvest of organic Gyokuro made from the Saemidori cultivar and produced in Makizono, Kagoshima by Mr. Nishi, known for his excellent organic production methods.
The tea gets its name from the rich and profound taste of Gyokuro, with "kou" (light) representing brilliance or radiance, and "shu" (pearl) representing the preciousness and purity associated with pearls.
To produce high-quality Gyokuro, the tea is shaded for 21 days before harvest using the tunnel shading method. This tea reveals a deep fragrance and a sweet umami flavor with very little astringency, classic for Gyokuro.
In the cup: a deep and rich umami with sweet afternotes—best enjoyed in small quantities.
This year's first harvest of organic Gyokuro made from the Saemidori cultivar and produced in Makizono, Kagoshima by Mr. Nishi, known for his excellent organic production methods.
The tea gets its name from the rich and profound taste of Gyokuro, with "kou" (light) representing brilliance or radiance, and "shu" (pearl) representing the preciousness and purity associated with pearls.
To produce high-quality Gyokuro, the tea is shaded for 21 days before harvest using the tunnel shading method. This tea reveals a deep fragrance and a sweet umami flavor with very little astringency, classic for Gyokuro.
In the cup: a deep and rich umami with sweet afternotes—best enjoyed in small quantities.
This year's first harvest of organic Gyokuro made from the Saemidori cultivar and produced in Makizono, Kagoshima by Mr. Nishi, known for his excellent organic production methods.
The tea gets its name from the rich and profound taste of Gyokuro, with "kou" (light) representing brilliance or radiance, and "shu" (pearl) representing the preciousness and purity associated with pearls.
To produce high-quality Gyokuro, the tea is shaded for 21 days before harvest using the tunnel shading method. This tea reveals a deep fragrance and a sweet umami flavor with very little astringency, classic for Gyokuro.
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Gyokuro is best brewed in a small, preheated teapot and with full attention.
You can brew several times on the same leaves, adjusting the water temperature and brewing time.
Below a suggestion for brewing this tea, but please experiment and find your own favorite cup.
Use 8-10g for 100 ml water.
1. brew: water 40-50°C / 90 sec.
2. brew: water 60-70°C / 10 sec.
3. brew: water 90-95°C / 10 sec. -
Packaging: 50g, Oxygen Free Bag
Tea: Organic Gyokuro, first harvest 2024
Cultivar: Saemidori
Production method: Shaded for 21 days.
Origin: Makizono, Kagoshima
Producer: Mr. Nishi
Nettovægt: 50g
Ingredienser: Økologisk Grøn Te
Oprindelse: Makizono, Kagoshima
Producent: Mr. Nishi
Opbevares tørt og køligt
