Bio Gyokuro Asanoka

Shaded Japanese green tea picked in early April from Okumidori cultivar bushes, in the very south of Kyushu island, Kagoshima region. Dark green leaves shaped into symmetric needles with a metallic shine. Blue- green in a cup with a very delicious, harmoniously balanced  and soft creamy flavour, pleasant fruity sweetness in the aftertaste.

How to brew Gyokuro

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a look at our blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.

Mature Gyokuro from early spring harvest. Traditionally, Gyokuro is produced in early spring from the first tea shoots. A minimum of 30 days of shading filters out up to 85 percent of the sun's rays, limiting photosynthesis and increasing the plant's own chlorophyll production, reducing tannin, increasing caffeine and L-theanine. The latter is responsible for the sweet taste of the plant.