A first harvest organic gyokuro tea (Jade Dew) from a small organic tea garden in Ujitawara, Kyoto, Japan. It is made exclusively from the cultivar known as Gokou and is 100% Uji Gyokuro Green Tea. Carefully grown under diffused sunlight for an extended 30 days before harvest, as opposed to the shorter 20 days that is often suggested. It is a minimally processed and mostly unsorted gyokuro which means it includes some smaller leaf particles and could be referred to as an aracha gyokuro.
This type of organic farmer's style gyokuro has become more and more popular over recent years and is very much in demand because rather than being chemically fertilized with big doses of nitrogen, heavily processed, blended, and sorted by teashops like most gyokuro teas are, this organic gyokuro takes a more natural approach and remains true to its origin. It has a rich, sweet, dense, briny taste with a marine aroma, a deep green liquor color, and an almost buttery aftertaste!
|Origin||Ujitawara, Kyoto, Japan|
|Harvest Date||May 2016|
|Harvest Period||100% Ichibancha (First Harvest)|
|Cultivar(s)||100% Gokou (sometimes written "goko" or "gokoh")|
|Water Temperature||1st Infusion: 65°C/149°F
2nd Infusion: 70°C/158°F
3rd+ Infusion: Hotter Water
|Infusion Time||1st Infusion: 90 seconds
2nd Infusion: 30 seconds
3rd+ Infusion: Longer Steeps