Bio Shibushi Gyokuro Premium

Bio Shibushi Gyokuro Premium

Exclusive Gyokuro from the mountainous Shibushi region located in the very south of Japan, on the island of Kyushu in Kagoshima Prefecture. This gyokuro is blended with Haruto 34, Seimei, and Saemidori cultivars in the ideal proportions. The tea was harvested and processed in April 2023 in Shibushi, South Japan. The intense, cool, sweet aroma of dry dark green, metallic glossy leaves shaped into long regular needles. Immediately after watering the leaf changes color from dark green to a lighter grass green. The infusion is light green, delicately balanced yet densely oily with a beautiful umami flavor that overwhelms the palate. Sweet to milky, grassy vibrancy and a penetrating finish with a trace of citrus and captivating spring flowers. The tea is not eccentric in any way, on the contrary, it meets the expectations of a perfect Japanese Gyokuro.

How to brew Shibushi Gyokuro Premium

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Have a look at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.