Gyokuro Kokyu

Origine

Japon

Asie

Niveau de caféine (mg/1g)

0

1-10

11-20

21-30

31-40

41+

Description

Notre Gyokuro Kokyu est un mélange de deux des meilleurs thés de la Préfecture de Kyoto, l'Ujitawara Gyokuro et le Wazuka Kabuse Cha, ou " thé ombragé ". Le mariage de ces thés produit un gyokuro uniforme de haute qualité proposé aux amateurs de thé du monde entier à un prix stable et abordable. Le Kabuse Cha est cultivé de la même manière que le thé Gyokuro, mais protégé du soleil pendant la dernière semaine précédant la récolte, ce qui augmente la teneur en chlorophylle des feuilles. Cela produit une saveur unique à mi-chemin entre le Sencha et le Gyokuro. Notre Gyokuru Kokyu est un thé parfaitement équilibré avec une légère saveur herbeuse dans les premières notes, un goût sucré et riche umami et une finition qui s'attarde en bouche.

1-1.5 CAC ou 1 SACHET

200ml

80°C

1.5 - 2 min

Ingrédients:

Thé vert

Rédigez votre propre avis

Sascha Uncia

Février 2024

[EN] I have been experimenting with the gyokuro and reading brewing instructions online to learn how to brew it. I found some steps that are working well.

- You need to use a fair amount of leaves compared to other tea or the first infusion will be weak.

- The first steeping should be done at a lower temperature, around 60°C. If needed you could go up to 70°C as the temperature will drop when you add the water to the pot.

- Use filtered water, otherwise fully boil the water and let it cool down. I found that heating tap water to ~60°C without letting it boil really made the chlorinated taste stand out. The tea is delicate so it is easy to detect any off flavours.

- The first infusion will be light jade green, mildly umami, grassy, and have some sweetness. This is my favourite one.

- The tea can then be infused a couple more times, It will be more astringent and have a less green appearance. It's interesting how it changes so much between steeps. Subsequent infusions can be done at a higher temperature and should be shorter, around 40 sec to a minute.

- One site recommended making a salad from the spent leaves once they had been steeped a few times. You prepare it like spinach gomae, and it looks very similar. I tried this and it was pretty decent. Worth trying at least once and gives you some extra use from the leaves.

Sascha Uncia

Février 2024

[EN] I don't have a lot of experience with Gyokuro but this is pretty good.

Anna Turek

Mai 2021

[EN] Love this one, it has a very gentle taste :)

Jules Bmi

Février 2021

[EN] I love this tea. Just as described slightly grassy with a wonderful finish each sup

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