Gyokuro Kagoshima

Product details

This Gyokuro is harvested in early spring in Kagoshima, and is shaded for three weeks before the harvest. This gives it a dark green leaf that produces a dense liquor with intensely vegetal and marine  notes and extends into a more subtle and persistent liquor with vegetal notes punctuated by acidic flavours. Cultivars: Yabukita and Asanoka. Brewing instructions: 2 minutes. Water at 65°. 1 level teaspoon per cup. Preparation: 45 seconds. Then 15, 15...at 70°

BE-BIO-01 Certisys. Product of non-EU organic farming.