Gyokuro Kokyu

Origen

Japón

Asia

Nivel de cafeína (mg/1g)

0

1-10

11-20

21-30

31-40

41+

Descripción

Nuestro Gyokuro Kokyu es una mezcla de dos de los mejores tés de la prefectura de Kioto, Ujitawara Gyokuro y Wazuka Kabuse Cha, o "té a la sombra". La mezcla de estos tés produce un gyokuro uniforme de alta calidad que puede estar disponible para los entusiastas del té de todo el mundo a un precio tan estable como asequible. Kabuse Cha se cultiva de la misma manera que el té Gyokuro, pero se deja a la sombra durante la última semana antes de la cosecha para aumentar el contenido de clorofila de las hojas. Esto produce un sabor único, a medio camino entre Sencha y Gyokuro. Nuestro Gyokuru Kokyu es un té completo con un ligero sabor a hierba en las primeras notas, rica dulzura umami y un final persistente.

1-1,5 cucharadas o 1 bolsa

8oz / 200ml

175F / 80°C

1.5 - 2 min

Ingredientes:

Té verde

Escriba su propio comentario

Sascha Uncia

Febrero 2024

[EN] I have been experimenting with the gyokuro and reading brewing instructions online to learn how to brew it. I found some steps that are working well.

- You need to use a fair amount of leaves compared to other tea or the first infusion will be weak.

- The first steeping should be done at a lower temperature, around 60°C. If needed you could go up to 70°C as the temperature will drop when you add the water to the pot.

- Use filtered water, otherwise fully boil the water and let it cool down. I found that heating tap water to ~60°C without letting it boil really made the chlorinated taste stand out. The tea is delicate so it is easy to detect any off flavours.

- The first infusion will be light jade green, mildly umami, grassy, and have some sweetness. This is my favourite one.

- The tea can then be infused a couple more times, It will be more astringent and have a less green appearance. It's interesting how it changes so much between steeps. Subsequent infusions can be done at a higher temperature and should be shorter, around 40 sec to a minute.

- One site recommended making a salad from the spent leaves once they had been steeped a few times. You prepare it like spinach gomae, and it looks very similar. I tried this and it was pretty decent. Worth trying at least once and gives you some extra use from the leaves.

Sascha Uncia

Febrero 2024

[EN] I don't have a lot of experience with Gyokuro but this is pretty good.

Anna Turek

Mayo 2021

[EN] Love this one, it has a very gentle taste :)

Jules Bmi

Febrero 2021

[EN] I love this tea. Just as described slightly grassy with a wonderful finish each sup

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Enlaces importantes

Calidad
Calidad						5