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“I am getting more and more fond of gyokuro lately. It might be because I now have become used to the taste, but also because I now have more experience brewing it. I have really noticed that to...” Read full tasting note
Gyokuro was developed at Uji in Kyoto, the ancient capital of Japan. Even today, it is grown almost exclusively in the Kyoto region. Among many regional varieties of Gyokuro, which is the finest grade of Japanese tea, Uji Gyokuro is said to be the best.
Carefully grown in the shade for 20 to 30 days before harvest, Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green colour.
Gyokuro Super Premium, along… Read more
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I am getting more and more fond of gyokuro lately. It might be because I now have become used to the taste, but also because I now have more experience brewing it.
I have really noticed that to fully enjoy a gyokuro, one should make a decent amount time off to enjoy it. The brewing takes a bit more time and due to the small amount of tea from each serving, it should also be enjoyed slowly, making sure to appreciate each little sip. Perfect on a Sunday afternoon!
The taste is wonderful and produces a mellow and slightly sweet taste with a strong and lasting umami. Unfortunately, the second steep is not as delightful as the first one, but personally I feel that this creates a nice opportunity to make a cold brew or more concentrated iced gyokuro, something I did a lot during the summer.
Certainly, a tea for those special tea moments.
