Gyokuro is one of Japan's most sought-after teas. The name "Gyokuro" can be translated to "jade dew" a name that reveals the beautiful colour and quality of the tea. Gyokuro is a shade-grown tea which means that the tea bushes used for Gyokuro are protected from daylight for about 3-4 weeks before harvesting. As a result, Gyokuro develops a sweet and umami-rich flavour. The leaves used for high-quality Gyokuro are harvested in early spring, making it one of the first teas of the season. Only the youngest leaves are picked, contributing to the tea's delicate flavour. Gyokuro is known for its rich and complex flavour, which has hints of subtle sea salt and a mild note of spring primroses.
Infusion
Quantity / 250 ml 2,5-3 g
temperature 65-70°C
Infusion 3-4 minutes
Gyokuro Yabukita is well suited for multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. The following infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.
Quantity / 250 ml
2,5-3 g
temperature
65-70°C
Infusion
3-4 minutes
