Gyokuro Matsu No Tsukasa

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Dag Wedin
Average preparation
140 °F / 60 °C 2 min, 0 sec

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  • “My very first gyokuro! Brewed it traditional style. 5g / 100ml in a banko-yaki kyusu. Water from Kunzan tetsubin. Served in hagi-yaki 120ml cup. All out japanese tonight :) Used the cup as a...” Read full tasting note
    96
    Dagwed 230 tasting notes

From Canton Tea Co

Gyokuro Matsu No Tsukasa
Considered the finest green tea from Japan. What makes Gyokuro so special is how it is grown. During the first flush, the bushes are shaded from the hot sun with straw mats for around 20 days cutting the sunlight by around 80% so the young light-deprived leaves develop a vivid green colour. This means they are rich in chlorophyll, low in tannin and high in amino acids (particularly L-theanine) – and the key point of the science is that this gives the tea an unparalleled smooth, rich mouthfeel and the characteristic sweet notes. Once plucked – and unusually for Japan, the leaves are hand-picked, the Gyokuro is lightly steamed , then rolled, twisted and dried.

Gyokuro is not an everyday tea, taken to quench your thirst. It needs to be prepared with care and appreciated slowly from a small, delicate cup. Let the tea roll around your mouth as the liquor should have a slightly thick mouthfeel, coating every part of your mouth and tongue.

The tea has an amazing sweetness, with buttery, fresh, green, vegetal notes and it carries a long, lingering aftertaste. Full of that Japanese expression ‘umami’ which is the ultimate moreish flavour.

Origin: Wazuka, Uji, Japan
Tea Farm: Shohokuen. The Sugimoto family have been producing tea since 1645 and in 1915 were the appointed supplier to Japan’s Imperial Court.

Leaf Appearance: Dark green leaves
Aroma: Delicate green bean, cut-grass notes
Liquor: Vibrant emerald green
Tasting Notes: A liquor that coats the mouth and tongue, giving a thick, buttery feel that leaves a long-lasting umami flavour

Quick Brewing Instructions:
Very important to brew cool. Use around 3g of tea per cup (200ml) and brew no hotter than 60°C (140°F). Steep for 2-3 minutes and infuse several times.

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

1 Tasting Note

96
230 tasting notes

My very first gyokuro!

Brewed it traditional style.
5g / 100ml in a banko-yaki kyusu. Water from Kunzan tetsubin. Served in hagi-yaki 120ml cup. All out japanese tonight :) Used the cup as a yuzamashi. (watercooler)

Only 3 infusions due to lack of time.
2m/8s/8s @ 55C

The taste was intense, sweet. Like a supersencha! Now i understand why gyokuru is considered the best green tea in Japan. I found it invigorating. I will be sure to sample some more gyukuros and stock up! Less sencha next year for sure.
Next time i will use 6g / 100ml.

Preparation
140 °F / 60 °C 2 min, 0 sec

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