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“This is what I’m drinking tonight. The packaging says to consume before August 2014, but it seemed very well preserved in its airtight baggie. This was a lovely gift from my mother for my...” Read full tasting note
A hand picked and hand rolled gyokuro made by Master Yoshida, a 16th generation tea master and head of the Japanese Hand Rolling Association. From the Yoshida family fields in Ogura where gyokuro was first grown and shaded with traditional honzu reed and mochi rice straw covers, this is the ultimate in Japanese leaf tea. This tea has been designated intangible cultural heritage by Uji city, the only Japanese tea ever to have this honour. Each year only 5-7kg is made.
ORIGIN: Master Yoshida, Ogura, Uji, Japan
PLANTS AND PROCESSING: Camellia Sinensis Sinensis. 20 days honzu shading before harvesting and handrolling. Harvested Spring 2013.
BREWING GUIDELINE: 50-55°C, 5g per brew (around a 120 ml brewer) and serve this intense unami packed tea in small cups to experience the essence of Spring. 4 infusions.
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This is what I’m drinking tonight. The packaging says to consume before August 2014, but it seemed very well preserved in its airtight baggie. This was a lovely gift from my mother for my birthday in March of last year. I’d more or less given up tea drinking for a while there. I did a very quick steep of this one, as I am not the biggest fan of Gyokuro. I much prefer sweeter, less vegetal green teas. This one is very pleasant. I’m rating it pretty high, because it might be my favorite Gyokuro I’ve ever had, based almost solely on the fact that I love its aftertaste.
Now on to install cat shelves/hammock tonight!
welcome back!!
Thanks, Sil!