We don't know when or if this item will be available.
“Since I had a not very successful steep of a different gyokuro earlier, I thought I’d give another one a try with, I hope, a more successful steep. This time I’m steeping at the high end of the...” Read full tasting note
“Rich, almost creamy. The lower steeping temperature lets you savor every flavor component. Delish!” Read full tasting note
This is our ultimate green tea, made with the finest gyokuro leaves, hand-picked and gently rolled into beautiful needles. It is a strong balance of sweet and savory, with hints of oceanic breeze.
For an exquisite cup, we suggest brewing a tablespoon in a cup (8 oz or less) of warm water (140 to 160F) for 2 to 4 minutes.
Maeda-En has been in business for the last 25 years as an importer, manufacturer and wholesaler of green tea & green tea desserts. Our Japanese grown, fresh quality green teas are shipped directly from our production factory in Japan to the states and then world-wide.
Since I had a not very successful steep of a different gyokuro earlier, I thought I’d give another one a try with, I hope, a more successful steep.
This time I’m steeping at the high end of the range recommended on the tin. 160F, the lowest temperature available on the Breville.
This has both a fresh cut grass smell and an edamame-like undercurrent in the dry leaf. The steeped tea is pale yellow-green with leaf particles floating in it and a fine green residue at the bottom of the cup.
The tea’s aroma does smell like a sea breeze, fresh and a bit salty, with a hint of seaweed. Not heavily marine (no fishiness).
At this temperature, there is no “wateriness” as with the Lupicia I had earlier. I think I might try the Lupicia Pine Breeze at 160F.
This tea, too, is a bit drying to the mouth, but otherwise has a soft mouthfeel. It has a savory aftertaste that hints of saltiness without actually being salty.
I may never be sure I’m making gyokuro correctly, but I think the slightly higher temperature may be the way to go for me, anyway, as it seems to pull a richer flavor from the leaves without bitterness or a scalded aspect.
I have not had that many gyokuros, but this one, for me, seems to stand up to the textbook definition.
Flavors: Cut Grass, Ocean Breeze, Salty, Seaweed, Soybean
