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Gyokuro Green Tea

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 Invader Zim
Average preparation
170 °F / 76 °C 0 min, 45 sec

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  • “After that last tea that let a really bad taste in my mouth I went through my Chinese greens to find something else to drink, but everything smelled Darjeeling-esk, even my favorites, thanks to...” Read full tasting note
    67
    feralanima 174 tasting notes

From Marie's Tea

Growing Country: Japan
Grade: Gyokuro
Region: Shizuoka Prefecture
Altitude: 500 feet to 1500 feet above sea level
It is made from single buds that are picked only in April/May. In an effort to develop increased chlorophyll and reduced the tannin, the tea is covered with black curtains or bamboo and straw shades for 3 weeks in early spring.

About Marie's Tea View company

Company description not available.

1 Tasting Note

67
174 tasting notes

After that last tea that let a really bad taste in my mouth I went through my Chinese greens to find something else to drink, but everything smelled Darjeeling-esk, even my favorites, thanks to that last one. So I pull out this one I found at my local Asian grocery store. I think this is the only Japanese green tea I have, other than a matcha.

The dry leaves are dark green yet somehow vibrant. They appear to be flat and broken and smell like sweet grass and seaweed, yum. I brew it for 45 seconds at a lower temp and I can see the dark green yet vibrant leaves floating around, mostly they sink, and they are pretty broken. The wet leaves smell very grassy. The infusion smells like sweet grass and the liquor is a nice bright green, not quite like matcha though. Even though the leaves are broken the brew is not bitter at all, it’s actually quite smooth and rich while staying light. The sweet grass and the seaweed play well together. As it cools I can start to get an astringent aftertaste, but it’s not bad or unbearable by any means.

Preparation
170 °F / 76 °C 0 min, 45 sec

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