Shaded green tea from Kagoshima, Japan, with sweet nuances and intense umami
Kagoshima Gyokuro Saemidori Bio
This Gyokuro tea is from Kagoshima in southern Japan, harvested by hand, shaded for about 28 days. The variety is Saemidori, slightly steamed, with a soft, dense and round taste, soft umami, and slightly nutty notes. Hearty nuances of artichoke, seaweed, watermelon and Edamame
Afterwards, an intense, pleasantly sweet taste remains on the tongue, which can still be tasted hours later.
Preparation of Gyokuro tea
This green tea should be prepared with extreme care. If you use water that is too hot, almost no flavors will be released.
The water should not be hotter than 75°C.
A few tips for preparation:
- Before you brew the tea, you should enjoy its smell. The best way to do this is to place the dry tea leaves in a hot pot or mug. In this way, the odorous substances can develop optimally.
- Use enough tea in the preparation. On a small pot of about. 100 - 150ml you should use about 3-4 teaspoons of tea.
- For the first infusion, do not let the tea steep for longer than 20 seconds. If the tea steeps longer, it becomes a bit bitter.
- You can infuse the tea about 3-4 times. After that, a significantly longer brewing time is necessary in order to obtain an intensive taste.