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“(See also: http://steepster.com/Shinobicha/posts/74607) Geoff sent me a large amount of this back in March (something like 3-4oz!). Thanks! While I wouldn’t have even thought to look at a company...” Read full tasting note
“This is a very good – if very picky – green tea. By picky, I mean it requires a specific brewing time and temp to be very good. Some of that can be palate-specific and subjective. Brewed at the...” Read full tasting note
Gyokuro green tea is considered the finest green tea in Japan. It is only made from the youngest buds of the spring harvest and then undergoes a rigorous preparation process.
The tea plants that Gyokuro comes from are covered in 90% shade for twenty days before harvesting, reducing the amount of chlorophyll the plant produces and changing the ratio of chemicals in the leaves, dramatically impacting the flavor and aroma of the tea.
After the tea is harvested it is steamed, rolled, air-dried, and rolled again. The tea is then sorted by grade: the best leaves are selected for Gyokuro. The leaves undergo more rolling and drying, until they eventually take their end form, resembling small thin pine needles.
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(See also: http://steepster.com/Shinobicha/posts/74607)
Geoff sent me a large amount of this back in March (something like 3-4oz!).
Thanks!
While I wouldn’t have even thought to look at a company called “CoffeeAM” for green tea, much less hand-picked Gyokuro, this stuff is pretty good!
The wet leaf has a very nice aroma, and when brewed cold reminded me a little of a green, fruit-like Tie Gwan Yin. Of course the typical strong sweetness, followed by a little umami is present, but it isn’t really vegetal or bitter at all. Intense, sweet, and hints of fruit are what this gives.
Not one I would have sought out, but I’m glad to have it. I have yet to try their recommendation of just 100 degrees for 3 minutes, but I will have to test it out.
This is a very good – if very picky – green tea. By picky, I mean it requires a specific brewing time and temp to be very good. Some of that can be palate-specific and subjective. Brewed at the time and temp suggested on the Teaflection site lends a very chestnutty and vegetal brew. I softened it a bit, but liked it both ways.
Full Review: http://www.teaviews.com/2010/12/13/review-teaflection-gyokuro-asahi-rare-green-tea/
