KYOTO AYABE GYOKURO

Category: Green Tea
Origin: JAPAN, Kyoto Prefecture, Ayabe Town.
Cultivar: Uji Midori
Quantity: 30g per pack
Harvest:  Spring (April-May)
 
Location:
coming soon
 
Description:
This Gyokuro has been shaded for 20 days before harvest.
The cultivar Uji Midori (Green Uji) was developed in Kyoto with excellent applications in Matcha and Gyokuro.
 
This is the classic Gyokuro from Kyoto, having all tastes represented, with the Umami on top. The richest body in our Gyokuro collection. 
 
Preparation:
5g (0.14oz) of leaves per serving
100ml of water at 50-60°C (122-140°F) per serving
First brew: 90 seconds
Subsequent brews: 30 seconds with water at 60-70°C (140-158°F). 
 
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.