We don't know when or if this item will be available.
“Still struggling to “understand” Gyokuro tea. In general, they taste to me like a very umami-rich green tea, almost in the direction of being like a lightly savory green-tea soup. This one is...” Read full tasting note
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 seasoned gyokuro drinkers who prefer a slightly weaker umami taste,
Tekiro is an excellent choice. If you find that you like the basic character of Tekiro,
but want a tea with a bit more body, then we recommend that you try Kakurei.
Company description not available.
Still struggling to “understand” Gyokuro tea. In general, they taste to me like a very umami-rich green tea, almost in the direction of being like a lightly savory green-tea soup.
This one is interesting – IMO, it’s a bit of an acquired taste (for context, I live in the USA and not Japan), but fairly intriguing. Very tricky to serve to guests, since once again, it’s somewhat of an acquired taste and you have to be open-minded and willing to try a somewhat unique/different tea.
For a first time taste, I’d recommend either going to the Ippodo Tea locations in Kyoto (excellent), Tokyo (also quite good), or New York City (never been) to get a freshly brewed cup by the staff, or try brewing it yourself cold brew. Brewing it hot is quite nice, but I’ve found that I enjoy it cold better. (Cold tastes kind of like a green tea flavored very light gazpacho?)
