Gyokuro "Classic" - Edible Leaves

Making the tea leaves for gyokuro is a very demanding process that requires great knowledge. The bushes are covered with rice straw mats 20 days before they are to be harvested and thereby develop a deep green leaf which gives a soft characteristic taste.

Gyokuro means "pearl fog" and is among the finest of the Japanese teas.

At Sing Tehus, we can offer several different Gyokuro teas, all of which are grown and produced according to the requirements that apply in Japan if you want to sell a tea under the name Gyokuro. Good Gyokuro has a deep and mellow taste also known as Umami. The nuances of taste will vary from product to product as different tea cultivars can be used for production. It is normal for tea producers to mix 3-4 cultivars to achieve the best possible result. It takes a lot of experience and expertise to produce good Gyokuro.

Our Gyokuro Classic is handpicked and blended from the cultivars:
Okumidori, Saemidori, Tsuyuhikari and Yabukita.
The tea is produced by Hoshino Seichaen in Yame, Fukuoka, Japan. We have had a long-standing collaboration with this family-owned company, where the 4th generation took over the operation in 2016. Hoshino Seichaen is particularly known for their gyokuro teas, as they receive great prizes for their teas every year.

Nuanced taste with notes of asparagus, beech leaves and a hint of flowers as well as the characteristic umami.

Ingredients: green tea.

Contents: 100g