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High class Gyokuro tea. The word Fuuki in Japanese is used for highly valued and respected things.
This tea is best enjoyed using the traditional method of preparation: 5g of tea is poured with approximately 30 ml of water at a temperature of 35-40°C and steeped for 5 minutes. For subsequent infusions, pour so that the leaves are always only very slightly immersed in the water and gradually increase the temperature and shorten the steeping time. In this way, we get only a very small amount of tea, which has an oily structure, a dense, full, sweet taste with a rich aroma and a very long aftertaste with a subtle astringency and fresh tones. For the regular preparation of this tea, we recommend using 8g of tea per 2 dcl of water at a temperature of 50-60°C and steep for 1-2 minutes. This tea can withstand multiple infusions.
Harvest time: Ichibancha (spring) 2024
Area: Around Tanabe and Ayabe villages, Kyoto Prefecture
Cultivar: Gokoh and Yabukita
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There aren't any tasting notes for this tea yet.
