Kuradashi Gyokuro Kyotanabe
About This Tea
This amazing tea was harvested in 2008 in the town of Kyotanabe which is famous for producing the very best qualities of Uji Gyokuro from Kyoto, Japan. This lot has been aged for 15 years in cold storage by our friends at the Hekisuien company, an Uji based tea company established in 1867. This exclusive lot is only 3.5 kilograms and offers a sublime taste and energy rarely found in Gyokuro. The vibrancy and strength defies its age. It has the deep aging sweetness that one might expect from a Kuradashi Gyokuro but there is still some lively energy and flowery aroma that is unexpected. The taste profile is tangy, umami, sweet. The tea is full of deep flavors like sweet preserved hijiki, kombu and bluegrass. Due to its age, this tea can be enjoyed with a bit hotter water temperature while practicing the traditional method of brewing. The infusions keep coming with proper brewing skills. We bought the last remaining stock of this lot and are happy to share this rare treat with Gyokuro and aged tea aficionados.
Origin
Kyotanabe, Kyoto, Japan
Cultivar
Gokou
Harvest
May
Elevation
10 - 50 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Kyotanabe, Kyoto, Japan
Cultivar
Gokou
Harvest
May
Elevation
10 - 50 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 7g to a small (150ml/5oz) Kyusu teapot or Ho-hin. Use boiled water cooled to 170°F. Add just enough water to cover the tea leaves.
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water. Infuse for 25 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional deep taste and rich body.
