Okabe Gyokuro Tohei 2018
country of origin Japan
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Gyokuro by master Maejimo Tohei
Very long leaf shaped into even needles with dark emerald green and with very intense sweet peppery even resin aroma. Surprisingly light milky green in a cup, yet with a creamy soft flavour full of a pleasant sweet umami, resembling a nut mixture and salty haerbal seaweed, with a light pepperness and a hint of citruses (grapefruit and pomelo).
Preparation: 1 teaspoon (5 g) of tea for 200 ml of boiled water, cooled down to 55 - 60°C, steep for 50 seconds. For second infusion, cool the water down to 65 - 70°C, steep only for 15 seconds. You can prepare more infusions in a similar way.
Tea comes from a very early spring picking from surrounding of Okabe town, Shizuoka prefecture. It is a blend of three types of teabushes – Yabukita, Saemidori and Gokoh. Leaves were hand-picked. Part of the tea garden is shaded in a traditional way – by a rice straw. This tea is a master piece made by a well known tea master Maejimo Tohei, who specializes in Gyokuro teas. Tea bushes were shaded with mats woven from tiny rice straws called „Komo“. They were placed on wooden frames, so they do not touch the leaves directly. Tea was shaded like that for 3 weeks.
More about the tea and tea master.
Harvest: 1st Flush
Country of origin: Japan