Okuno - Gyokuro, origin: Yabe, Yame, Fukuoka

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IMG_1818.JPG

Okuno - Gyokuro, origin: Yabe, Yame, Fukuoka

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Name: Okuno

Variety: Gyokuro 玉露

Origin: Yabe, Yame, Fukuoka

Tea maker: Yuji Kurihara

Harvest: 2014

Dainty yet beautiful leaves, described by tea professionals as "bijin", a beautiful woman.  Small and large grain, softer green compared to Gyokuro from Kyoto.  Leaves for Gyokuro and Matcha employ same technique of "kabuse", covering the tea leaves at early growth about 40 days before the harvest.  The Yame region focuses on making the best Gyokuro tea, (whereas Uji, Kyoto rather focuses on making the best quality Matcha).  Gyokuro from Yame has well balanced presence of sweetness, umami as well as astringency and bitterness to accentuate the umami.  

Brew at 50C, for 3 min (*for those likes the stronger brew, try 5 min)

4g per person/cup with 30ml (8g per pot with 50ml warm water at 50C or lower)  

You can brew with ice for fun.  Place recommended amount of tea leaves in a small tea pot, place an ice cube over and sip as it brews, drop by drop.  

 

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Brew at 40C, for 3 min (*for those likes the stronger brew, try 5 min)

4g per person/cup with 30ml (8g per pot with 50ml warm water at 40C) in order to extract the Umami.  

For best result:

10 g /80 ml water  *serves about 4 to 5 cups of 10 ml servings each brew

1st infusion : at 40C brew for 3minutes  each serving at 10ml

2nd infusion : at 60C brew for 1 minutes 

3rd infusion : at 70C brew for 1 minutes

*after 3rd infusion, you can serve the tea leaves with little soy and vinegar or salad dressing.

You can brew with ice for fun.  Place recommended amount of tealeaves in a small tea pot, place an ice cube over sip as it brew, drop by drop.  

10g pack - $5

50g pack - $25

100g pack - $50