Gyokuro Uji Pinnacle
Gyokuro Uji Pinnacle, from Uji Kyoto. This gyokuro is grown in the shade for 20 to 30 days to obtain the elegant aroma, sweet taste and light green color. This tea is hand-picked, so the taste is even softer than it would be picked by machine. Each leaf is carefully selected.
Gyokuro Uji Pinnacle, from Uji Kyoto. This gyokuro is shaded from the sun for 20 to 30 days to obtain the elegant aroma, deep sweet taste and light green color. This tea is hand-picked, so the taste is even softer than it would be when picked by machine. Each leaf is carefully selected.
While Japanese tea can generally be harvested two to four times a year, for Gyokuro tea leaves are only harvested once. It is a heavy burden on the tea trees to shade it from the sun, this is why Gyokuro is only harvested once a year.
Only a few varieties: Gokoh, Samidori and Komakage are suitable for Gyokuro. It is very difficult for other varieties to produce Gyokuro's deep sweet taste. These rare varieties: Gokoh, Samidori and Komakage are mainly grown in the Uji region.
| SKU | G-120-HE |
|---|---|
| Tea Type | GREEN TEA |
| Flavours | Green, strak, Savory, Sea, Sweet, creamy, caramel |
| Origin | --> JAPAN |
| Harvest | 2023 |
| Brewing western | Japanese tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times. |
| Brewing eastern | Use 3 grams of tea per 100ml of water, water temperature between 60 and 70 °C, short steeps of about 1 minute. It's best to use a small teapot or kyusu. |
| Cold Brew | Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards. |
| Shelf life | Store this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste. |