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Gyokuro Superior

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by thé-teux
Average preparation
175 °F / 79 °C 1 min, 0 sec

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  • “One thing I've learned is that gyokuro is very sensitive to brewing temperature. If water is too hot, the flavour is very pungeant and over-powering. If done right, you will have a very smooth...” Read full tasting note
    97
    kremesch 19 tasting notes

From Hibiki-an

Gyokuro Superior is an excellent balance of quality and value.

Gyokuro was developed at Uji, in Kyoto, the ancient capital of Japan. Even today, it is enjoyed almost exclusively in the Kyoto region. Among many regional varieties of Gyokuro — which is the finest grade of Japanese tea — Uji Gyokuro is said to be the best.

Carefully grown in the shade for twenty days before harvesting, Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green colour.

Gyokuro Superior is perfect for those new to the art of Gyokuro drinking or those who drink it quite often and prefer Gyokuro that is not too expensive. Gyokuro Superior will undoubtedly enhance your sense of green tea.

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1 Tasting Note

97
19 tasting notes

One thing I’ve learned is that gyokuro is very sensitive to brewing temperature. If water is too hot, the flavour is very pungeant and over-powering. If done right, you will have a very smooth flavour.

In my experience, no higher than 50 degrees Celsius is the perfect temperature for this tea. One minute for the 1st infusion, and 40 seconds for the 2nd. For the last infusion, I use 60 degree Celsius and 1 min, 20 seconds. I find that a small, fast pouring vessel is best, such as a gaiwan or a houhin (I prefer the gaiwan due to the control I have over the amount of sediment/leaves in my cup). When I use a slow pouring vessel like a small traditional-shaped teapot, I find the flavour is off and not nearly as enjoyable.

The dry leaves are dark green and almost needle-shaped. The colour is reminiscent of seaweed and so is the scent. There is a buttery note, along with an aroma akin to the ocean. When the leaves are wet, they remind me of chopped cilantro and parsley and smell like yummy buttered greens.

The liquid is the most beautiful part of this tea. It is a very bright yellow-green that reminds me of one of those fancy drinks you see on television (or in person if you actually go out, I suppose).

When brewed properly, the flavour is vegetal and smooth, like dark greens with a hint of butter. There is a subtle astringency that disappears into an almost sweet flavour that lingers afterwards. It seems to have a refreshing effect on the palette and awakens the taste buds. It would go good with a light meal since it would bring out the subtle flavours.

This tea has a bit of an acquired taste, particularly if you’ve never tried Japanese tea before. There is an ocean flavour hidden somewhere within. I’m not sure if it’s because there is a high salt content in their soil, or if it has something to do with the salt-water breeze, since they’re on an island. Either way, I enjoy the unique flavour and recommend that any adventurous tea drinker should try it at least once in their lifetime. Just make sure that you brew it properly

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