Tenka-ichi Ultra-Premium Quality gyokuro

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Serena
Average preparation
140 °F / 60 °C 0 min, 30 sec 10 g 3 oz / 90 ml

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1 Tasting Note View all

  • “I purchased the one-pot-size. The dry needle shaped tea leaves were dark green and turned mushy with a small leaf size after steeping. The fragrance of the dry tea leaves were sweetish vegetal. My...” Read full tasting note
    93
    Oca Ocani 12 tasting notes

From Ippodo

Being a shade-cultivated tea, gyokuro is rich in theanine an amino acid
responsible for gyokuros full-bodied mellow sweetness and slightly viscous nature.
In Japan, there is a special name for this taste: umami.
Generally, the higher the grade, the richer the umami taste.

While many teas are served hot and consumed as a means to quench a thirst,
gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very
comfortable 60 C. Indeed, gyokuros refined luxurious taste is meant to be
savored, not rushed.

For the most discerning of gyokuro connoisseurs, Ippodo is extremely pleased to
offer Tenka-ichi our finest gyokuro. Rich in umami, smooth in texture,
Tenka-ichi is the ultimate gyokuro for those with a discriminating taste and
a thirst for unsurpassed excellence.

About Ippodo View company

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1 Tasting Note

93
12 tasting notes

I purchased the one-pot-size.
The dry needle shaped tea leaves were dark green and turned mushy with a small leaf size after steeping.
The fragrance of the dry tea leaves were sweetish vegetal. My Steeping Instructions were 10g per 90ml water, at 60-80°C for 10sec-2,5min. 4 Infusions were possible.
The liquor was slightly turbid and yellowish green with an umami-rich taste which was slightly salty and sweet, smooth and slightly viscous.
Conclusion: An umami-rich tea, which changes its flavor profile slowly.
After brewing this Gyokuro you can enjoy its used tea leaves by adding a little soy sauce and citrus juice.
My tea leaves were mild, a little bit sweet and a hint of seaweed was still there.

Preparation
140 °F / 60 °C 0 min, 30 sec 10 g 3 OZ / 90 ML

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