KAGOSHIMA SHIBUSHI GYOKURO

Category: Green Tea
Origin: JAPAN, Kagoshima Prefecture, Shibushi region.
Cultivar: Haruto
Quantity: 30g per pack
Harvest: Spring Harvest (April)
Other: Organic
 
Location:
The Shibushi (志布志) region is located in the island of Kyushu, on the eastern side of Kagoshima Prefecture. The climate is mild and subtropical. Teas from the Shibushi region enjoy a high reputation in terms of quality. In this region, Sencha, deep steamed Sencha and Tamaryokucha are mostly produced, as well as some of the best organic Gyokuro.
 
Description:
GYOKURO (meaning Jade Dew) is a tea produced in a shaded plantation. The shading technique in this plantation is an indirect method, using metallic frames and synthetic sheets, reducing any excessive heat on the leaves. The plantation is shaded for about 20 days or more. Shading the trees inhibits the photosynthesis process, changing the ratio between the catechins and amino acids, thus resulting in a tea with more sweetness and umami. 
 
This Gyokuro is marvelous as the Haruto gives a sweet and clean taste, light in umami but pure. Haruto made teas are rare and considered a delicacy in the world of Japanese green teas. The producer has been also creating an original natural fertilizer blend, assisting the soil to be rich in nutrients to deliver the mellow taste of Gyokuro.
 
Preparation:
4g (0.14oz) of leaves per serving
80ml of water at 60°C (140°F) per serving
First brew: 90 seconds
Subsequent brews: 10-15 seconds 
 
Cold brew: 10g of leaves for 1L of cold water. Brew for 12-15 hours in the fridge at 5°C. Filter the infusion in another bottle and keep it in the fridge. You may re-brew the spent leaves a second time as you like.