Yame Gyokuro


$ 11.00 $ 13.00




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Stay tuned as I look to restock with the new Spring harvest!!!

Feel free to email me if you have questions or suggestions with respect to the Gyokuro I carry

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Gyokuro is the top grade of tea in Japan and only a small percentage of their tea production goes to making this wonderful tea. It is produced once a year under special shaded conditions that contributes to its unique taste. Yame has traditionally been Japan’s top supplier in terms of quality and quantity.

The Kurihara family is uncommon in that they both grow their own tea in their family tea garden as well as having a processing facility on site where they have total control over the teas they produce. Thanks to their dedication, skill, and ideal growing environment, they have won multiple awards for tea craftsmanship in Japan and internationally.

Yabe Village is a tiny tea producing community in Yame. Of the tea-producing regions in Japan, Yame is the highest in elevation. The extremes of hot and cold temperatures between night and day cause the tea plants to release flavorful compounds to help them cope with the climate. This adds to the complexity and richness of the tea.

The meticulous craftsmanship of the Kurihara family has won them many awards for their gyokuro over the years.

Provenance:

  • Origin: Yabe Village, Yame, Japan
  • Grower/Teamaster: Kurihara Family
  • Elevation: 680m (2230ft)
  • Harvest Date: June 25, 2014. Stored until sold in nitrogen-packed vacuum packaging at controlled temperature for freshness. Many gyokuro lovers prefer a properly aged tea for its smoother, richer flavor.
  • Cultivar: Yabukita
  • Cultivation: Natural (Organic, no cert.)
  • Processing Notes:  Shaded from the sunlight for 3 weeks with traditional bamboo shading. Lightly steamed (Asamushi). Shading cuts out some 85% of the sunlight, reducing astringency and polyphenol content and elevating chlorophyll and theanine levels.
  • Nickname: Gyokuro means “precious dew” or “jade dew”
  • History/Pedigree: This batch won 1st Place in Japanese Tea at the North American Tea Conference 2014.

Brewing Suggestions1:

  • Water: 160-175˚F
  • Tea: 2g per 4oz of water (a level 1 tsp2)
  • Steep: 1-2 minutes, resteeping up to 4 times.

Tasting Notes:

  • deep, savory "umami" flavors with a lasting sweet finish, on an incredibly rich and brothy texture.

 

1 Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the quantity of tea per oz of water. I actually use 4g per 4oz of water as I like the stronger flavor of a higher tea to water ratio, especially for gyokuro. For temperature, 160˚ gives a grassy, sweet profile with a buttery note while 175˚ brings out stronger umami flavor with more pronounced notes and more aromatic liquor. For a sweet, light delicate profile, you can try it as low as 150˚. Some tea drinkers like to use slightly hotter and longer times for each subsequent steeping.

2 Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. gyokuro actually works OK for volume measurements because of it’s small flat, needle shape


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