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GYOKURO
JADE DEW
GREEN TEA
ORGANIC
Shizuoka, Tuba, Honshu, Japan
This Japanese green tea is made from the highest quality spring tea leaves and is famous for its sweet and delicate 'Umami' flavour. Made from Yabukita and Okumidori cultivars blended by a skilled tea master, this Gyokuro is quite special. One of the most unique teas on the planet that definitely deserves special attention.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Saemidori
HARVEST: Spring, 2023
GREEN TEA
ORGANIC
Shizuoka, Tuba, Honshu, Japan
This Japanese green tea is made from the highest quality spring tea leaves and is famous for its sweet and delicate 'Umami' flavour. Made from Yabukita and Okumidori cultivars blended by a skilled tea master, this Gyokuro is quite special. One of the most unique teas on the planet that definitely deserves special attention.
This is the so-called Shincha ("New tea" or First harvest), which is appreciated for its soft and special taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Saemidori
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Due to the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Water temperature: 60-85 °C
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
Amount of tea: 3-5 grams per 100 ml of water
Brewing method: Sencha Do
Learn more about TEA BREWING METHODS
GYOKURO "JADE DEW"
ORIGIN
Exquisite green tea from Japan, which is considered one of the most unique and refined teas in the world. Due to a special growing, harvesting method, and production process, this tea has a unique flavour that cannot be found in any other green tea. This tea is made from the highest quality spring harvest. Approximately three weeks before plucking, tea bushes are shaded from the sunrays, which reduces the content of alkaloids (theine) in the tea leaf and increases the content of amino acids (theanine), which has a tonic effect on the human body. Carefully hand-plucked, steamed, and traditionally processed, this tea has an intense and rich aroma and taste. This one is made from a special blend of two cultivars, Yabukita and Okumidori, which makes this Gyokuro quite unique.
ORGANOLEPTIC
The beautiful glossy whole leaf material looks quite accurate due to the fact that most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savoury taste of high-protein substances, considered to be an independent, fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strong and powerful, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea is a great aperitif before a meal, a great alternative to wine. It can be brewed with classic or cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and 'Umami' note pair perfectly with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet food to find your own perfect combination. Due to a complex, intense taste, this tea can fit a lot of different things. You can also add this tea to a sauce, vinegar, or oil and leave it for some time to exchange the flavours.
Exquisite green tea from Japan, which is considered one of the most unique and refined teas in the world. Due to a special growing, harvesting method, and production process, this tea has a unique flavour that cannot be found in any other green tea. This tea is made from the highest quality spring harvest. Approximately three weeks before plucking, tea bushes are shaded from the sunrays, which reduces the content of alkaloids (theine) in the tea leaf and increases the content of amino acids (theanine), which has a tonic effect on the human body. Carefully hand-plucked, steamed, and traditionally processed, this tea has an intense and rich aroma and taste. This one is made from a special blend of two cultivars, Yabukita and Okumidori, which makes this Gyokuro quite unique.
ORGANOLEPTIC
The beautiful glossy whole leaf material looks quite accurate due to the fact that most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savoury taste of high-protein substances, considered to be an independent, fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strong and powerful, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea is a great aperitif before a meal, a great alternative to wine. It can be brewed with classic or cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and 'Umami' note pair perfectly with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet food to find your own perfect combination. Due to a complex, intense taste, this tea can fit a lot of different things. You can also add this tea to a sauce, vinegar, or oil and leave it for some time to exchange the flavours.
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Gyokuro "Jade Dew" by AN SHIM TEA
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