Gyokuro Asahi

Tea type
Green Tea
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Edit tea info Last updated by Shinobi_cha
Average preparation
140 °F / 60 °C 2 min, 15 sec

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From CoffeeAM

Gyokuro Asahi green tea is one of the finest Japanese Green teas you can find. The name translates to “Jade dew” and it is known to be one of the most luxurious of the sencha teas in all of Japan.

This gourmet tea is protected while it develops, keeping the tea under 90% shade for 20 days. When the first buds appear, the entire area is covered with bamboo – reducing the effects of photosynthesis. Gyokuro tea develops a higher chlorophyll content (making the leaves a dark green) and gives it a very distinct flavor. The tea has a sweet flavor, a byproduct of the low tannin content that this process produces.

Since 1835 when this tea was first discovered, it has been hand-picked, steamed, fluffed, pressed, and shipped. Gyokuro Asahi green tea is now shipped to where it will soon find a home in your tea cup.

Gyokuro is a rare tea which will brew a sweet, clear cup.

This unique green tea does have some special brewing techniques that we recommend. It is highly suggested that you use 2-3 heaping teaspoons per 1/2 cup of water. Tea should be steeped at 104 degrees for only 3 minutes.

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3 Tasting Notes

280 tasting notes

Geoff sent me a large amount of this back in March (something like 3-4oz!).

While I wouldn’t have even thought to look at a company called “CoffeeAM” for green tea, much less hand-picked Gyokuro, this stuff is pretty good!

The wet leaf has a very nice aroma, and when brewed cold reminded me a little of a green, fruit-like Tie Gwan Yin. Of course the typical strong sweetness, followed by a little umami is present, but it isn’t really vegetal or bitter at all. Intense, sweet, and hints of fruit are what this gives.

Not one I would have sought out, but I’m glad to have it. I have yet to try their recommendation of just 100 degrees for 3 minutes, but I will have to test it out.

140 °F / 60 °C 2 min, 0 sec
Geoffrey Norman

Oops, I should’ve labeled it. The company that puts this out is actually called “Teaflection”.


Oh ok, cool… I’ll copy my tasting note here at that one.
Thanks again!

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