Bio Gyokuro Haruto

Bio Gyokuro Haruto

Hand-picked leaves from Haruto 34 shrubs from Shibushi, eastern Kagoshima Province (Kyushu Island). Dark green emerald leaves processed into regular long needles, with an intense sweet aroma. A beautiful, light green infusion of intense sweet aroma, distinctive umami, full body and almost endless aftertaste. Haruto 34 was created by crossing cultivars in 1997 and combines in perfect harmony the best characteristics of the parent plants Sakimidori (very early harvest and intense umami) and Saemidori (liveliness, cold resistance, beautiful green colour of the infusion).

How to prepare Gyokuro Haruto

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 out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.