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Dento Hon Gyokuro

Picture of Hoshino GyokuroHoshino Gyokuro
This Yame Gyokuro is cultivated and processed according to the "Dento Hon" method. "Dento Hon" is a very unspoiled and natural way to make tea. The tea bushes are not trimmed into rows as usually but let naturally grow. Such tea fields are not very picturesque and it makes it impossible to do harvest by machines but but in return the reward is an extraordinary aroma. In addition, these tea bushes are at least 20 days prior to harvest shaded with straw mats. Does straw mats are called in Yame "Sumaki" while elsewhere they are called "Honzu".

Harvest: May 2018 
Taste: Sweet aroma with a immense amount of umami.
Origin: Hoshino, Prefecture Fukuoka, Japan.
Varietal: Yamakai
Preparation: Appx. 5g per serving, temperature 50 - 60°C,  time 1-2 min.
Tip: Use rather a higher leaf to water ratio and infuse repetetly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
 

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