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Yame Gyokuro Kukicha
A blend of stems of Yabukita and Tsuyuhikari bushes, accumulated while making Gyokuro. It has a fresh green taste with lots of Umami. This Gyokuro Kukicha is from the Yame region of Fukuoka prefecture.
Mie Region
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About Gyokuro Variety
Gyokuro is made only from the youngest leaves of the first flush. Tea bushes for Gyokuro are covered with mats made of straw "yoshizu" or some other material, blocking the direct sun in early April (about 20 days before the first harvest). This prevents a type of amino acid in the leaves from changing into more bitter catechin. Gyokuro is slightly sweet and extremely flavorful, and is the most exquisite tea of all Japanese teas.
Steeping Instructions
Water: 175 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1- 1.5 minute
1. Boil freshly drawn water and let it cool down to the appropriate temperature.
2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.
3. Pour water into the pot and allow the indicated time for proper infusion.
4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.
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