Gyokuro, Japan’s „noble dewdrop“, is as unique in production as in preparation. For the 21 days...plus
Gyokuro, Japan’s „noble dewdrop“, is as unique in production as in preparation. For the 21 days of shading only certain tea plants are suited. Next, the tea is ripened for half a year in order to develop its full flavor. The entire flavor unfolds especially well when preparing the tea the traditional Japanese way with a Kyusu (a special Japanese Kyusu) and multiple infusions.
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12 g tea leaves (6 level Teelamass) per 300 ml filtered water, boiled and cooled for about 25 min. to 50°C/122°F. Allow to brew 3.5 min.