Gyokuro Uji Bio, Organic
Gyokuro Uji BIO from controlled organic cultivation from Ujitawara, Uji region, Kyoto, Japan. Gyokuro is considered the highest quality of Japanese tea and has an elegant sweet taste. Gyokuro is grown in many regions, but this one from Uji Tawara is considered the best. This tea is naturally grown without the use of pesticides and using natural organic fertilizers. This way of growing is also called "Daichi tono Kakutoh", which literally means with a lot of effort and patience, harvesting is only done once a year.
Gyokuro Uji BIO from controlled organic cultivation from Ujitawara, Uji region, Kyoto, Japan. Gyokuro is considered the highest quality of Japanese tea. Gyokuro is grown in many regions, but this one from Uji Tawara is considered the best. This tea is naturally grown without the use of pesticides and using natural organic fertilizers. This way of growing is also called "Daichi tono Kakutoh", which literally means with a lot of effort and patience, harvesting is only done once a year. There are only a few places in Uji where organic tea is grown. This tea is covered for the last 20 days before harvest, so the plant has to continue growing in the shade, which results in a sweeter taste. You can imagine that the plant is exhausted in this way, for this reason this Gyokuro is only harvested once a year to maintain the high quality of taste. Also try to put it a little cooler, for example with water of 50ºC. It can even be done with ice, but the cooler it is, the longer it takes for the tea to brew :-)
| SKU | BIO-178 |
|---|---|
| Stock | Permanent collection |
| Tea Type | GREEN TEA |
| Certification | From controlled organic agriculture in Japan (non E.U.) Hotsoup.nl • Skal025811 • NL-BIO-01 |
| Flavours | Roasted, mineral, Green, strak, Umami, hearthy |
| Origin | --> JAPAN |
| Harvest | 2022 |
| Brewing western | Japanese tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times. |
| Brewing eastern | Use 3 grams of tea per 100ml of water, water temperature between 60 and 70 °C, short steeps of about 1 minute. It's best to use a small teapot or kyusu. |
| Cold Brew | Cold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards. |
| Shelf life | Store this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste. |