Kagoshima Organic Gyokuro
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Organically grown Gyokuro from Kagoshima
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This is a very promising, organically grown Kagoshima Gyokuro. The tea is made of first flush tea leaves (Shincha) of Saemidori, Okumidori and Yabukita tea bushes. Okumidori is well known for it’s extensive sweetness while Yabukita adds the desiered freshness to the tea. Saemidori is an exceptional, very promising tea cultivar which, due to its sensitivity to frost, can only be cultivated south of Kyoto.
Currently Sakurajima, the local vulkano and the landmark of Kagoshima, is very active. The volcanic ash ensures that the soil is very rich in nutrients and thus the tea can produce extraordinary flavors. However, should the ashes pour down shortly before the harvest, the tea leaves must be washed after the harvest. But, such a tea would not bring the desired quality. Fortunately, our tea maker was spared this year by the ash and was able to deliver a top product again. Also, a particularly hard and long winter, followed by a rapid rise in temperature in spring helped to improve the quality this year even more. The teas tastes this year due to this special weather condition even sweeter.
Harvest: April 2020
Taste: Very sweet and savoury aroma
Origin: Kagoshima, Kagoshima prefecture, Japan
Varietal: Blend of Saemidori, Okumidori and Yabukita
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
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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