Delicious, one of the best green teas I have ever had. Easily brews three times with no issues and still tastes great. When I get it right, it’s lovely and smooth, with a nice strong flavour.
This special Japanese tea whose name translates as ‘Pearl Dew’ is shaded with reed screens for twenty days prior to harvesting to block out the sun. This serves to increase the chlorophyll and amino acid content. It is this amino acid, called theanine, and a special processing technique that give Gyokuro its special unique sweet flavour and intense aroma. The greater quantities of these ingredients also increase its health givign properties over other green teas. It takes thirty workers one day to produce just a kilo of this prized tea from the Hiki garden. To best make this tea, use 3g prt cup of 60c filtered water. Water 1-2 mins without disturbing the leaves then pour the tea, being sure to drain the pot. Further brewing of the leaves can be made by pouring on more cool water, on this occasion there is no need to wait as the leaves are open and the tea can be poured immediately. This tea can be milled to make ceremonial tea
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