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Gyokuro "Classic" - Edible Leaves
Gyokuro "classic"
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "classic"
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves
Gyokuro "Classic" - Edible Leaves

Gyokuro "Classic" - Edible Leaves

310,00 kr
#20117100

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.

Ingredienser: grøn te
Preparation

Gyokuro Classic brewing instruction:

Vessel: A small tea pot, houhin, or shiboridashi 100ml - 250ml
Quantity: 1g for 30ml of water
Temperature: 55°C
1st brew: 90 seconds (including time to pour on the leaves and pour out to the cups)
2nd brew: 10 seconds
3rd brew: 90 seconds (or as long as you feel like)
Preparation for eating the leaves: After the third infusion the leaves are delicious to eat, there are many recipes in which you can add gyokuro leaves. 
Our in house favourite is simply present the leaves on a plate, add a dash of soya sauce, sprinkle either sesame seeds or genmai (roasted brown rice) and enjoy!

Cold brew:

Vessel: Hario cold brew bottle (750ml) or a glass jug
Quantity: 1g for every 75ml of water
Instructions: Add tea to your chosen vessel then fill up with cold water. Also gyokuro brews much faster in cold water than other tea types the infusion will be ready after 1 hour some gyokuro brew even faster!

Advanced brewing tips:
When choosing your vessel to prepare gyokuro try to look for a vessel with a wide flat base, this is why a shiboridashi is ideal for gyokuro, but a teapot with a flat wide base is excellent too. 
Pouring is an important aspect in preparing gyokuro, especially for the first infusion. Pour very slowly disturbing the leaves as little as possible. Often it can take up to 20 seconds to pour the hot water on the tea. Gently pour the tea out and ensure you get the final drops as this is where the deepest flavours are. 
Note that cooler water will bring out more sweetness/softness in the tea but will need slightly longer infusion to achieve a more flavoursome brew. Following this logic hotter water will bring out stronger flavours faster. Also higher tea to water ratio will give more strength.
We generally do not recommend brewing gyokuro in western style so keep the tea to water ratio low. And while you're free to experiment we would also recommend not brewing with temperatures over 60°C as gyokuro is highly concentrated with L-theanine which gives the magical umami experience which starts to gets damaged at 60°C and above and therefore looses umami!

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