Organic Uji Gyokuro
Japan is famous for its rare 'Gyokuro' teas which are produced in limited quantities and shaded with black curtains for 20 days prior to picking to increase chlorophyll content and reduce tannins. A favourite among tea connoisseurs, the dark green leaves impart a sweeter flavour and are edible after brewing.
|Region|| Uji, Kyoto
|Cultivar||Yabukita, Komakage, Gokou|
|Harvest season|| First Flush
1. Boil 100ml of soft, filtered or bottled spring water to the desired temperature.
Once the water is boiled, you can decrease the temperature by 10°C by pouring it into another cup. Repeat until the desired temperature is achieved.
2. Add tea leaves to the pot: two levelled tsp (4g).
3. Pour in the water and brew the tea for the recommended time.
4. Once the tea has brewed, pour through a strainer into the cups.
1st brew at 60°C for 2-3min
2nd brew at 70°C for 15s
3rd brew at 80°C for 45s