PREMIUM ORGANIC GYOKURO | Okumidori Cultivar

We are proud to introduce a new single-cultivar and Certified Organic Gyokuro grown in the Kyoto area.

Made with 100% Okumidori cultivar, a very popular and widely used cultivar for the production of high-quality tea in Japan. Shade-grown for around 30 days and picked in early spring.

Organic teas tend to carry more astringency and less complexity/umami compared to conventionally grown teas, mainly due to the different fertilizers used to produce them. This Okumidori Gyokuro impressed us for its light clean body full of floral aromas and a lingering oceanic finish.

An excellent, high-grade organic Gyokuro that we highly recommend.

Season: Spring 2023 / 1st harvest.

Flavour profile: Light and clean, with a mix of floral and marine notes and lingering Umami.

Origin: Kyoto (Japan)

Related Collections:

• Shincha
  
• Sencha & Kukicha
  
• Gyokuro & Kabusecha
  
• Japanese Black Tea
  
• Kyusu Teapots & Yuzamashi
  
• Yunomi Teacups
  
• Tea Storage Jars

Brewing Guides

Hot Gyokuro Tea:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 60°C water
3. Infuse for 120 sec.
4. Repeat 2-3 times. Adjust brewing parameters according to taste.

Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

Cold Brew Gyokuro:

1. Place 4-5g of leaves into a large Kyusu or glass bottle.
2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

Flash Chilled Gyokuro:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 60°C water
3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

Iced Brew Gyokuro:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Fill up the Kyusu with ice cubes
3. Let ice thaw at room temperature
4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).