Gyokuro Kanaya organic green tea
The organic Gyokuro Kanaya green tea is one of the japanese product with the most intense flavor profile. It is capable of giving the infuse a strong vegetal and sweet taste with a remarked umami feature due to the shading period undergo by the leaves.
The Gyokuro Kanaya is one of the most prized Japanese green teas due to the plants from which it is harvested and for the processing of its leaves. The Camellias Sinensis from which this tea is collected indeed receive the best care possible and only one spring harvest is made from them. As for the production of kabusecha also the gyokuro plants are obscured by the sun before being collected but what makes the difference is how long these leaves are obscured by the sun in fact the kabusecha can be covered from ten to fifteen days while the Gyokuro must be strictly covered for three weeks before harvesting.
Another characteristic that indicates the value of this tea derives from the camellia cultivar selected to obtain these leaves (in our case it is the kanaya) which differs from the Yabukita commonly used for the production of Sencha. The name Gyokuro refers to the particular bright green color that the drink assumes thanks to the presence of some accentuated chromoplasts during the period of coverage of the plantation from the sun. In addition to color, the drink has very intense and well-defined tastes ranging from a very fresh herbaceous flavor to a vegetable flavor similar to that of spinach and then ending with a sweetness typical of some legumes. This already well-structured flavor profile is then helped by a good umami component that helps define the body of the drink.
Place of origin
The plantations of this tea are partially obscured for three weeks before harvesting, after which it follows the traditional Japanese production process. The freshly picked leaves are left to wither for a short time and then flooded with very hot steam which, within 15/20 seconds, completes the process of "killing the greenery" by deactivating the enzymes that would cause the leaf to oxidize. After this important phase the leaves are rolled up to enhance their flavors and dried using hot air jets to be ready for use.
Ingredients: organic green tea.
Put 4 grams of leaves (about two teaspoons) in a Japanese teapot of the Kyusu type or, in the absence of the latter in a teapot possibly with a wide and flat bottom.
Pour 100 ml of water at 60 ° C on the leaves and after 40 seconds you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making two more infusions of the same leaves with the same parameters of quantity and temperature but varying the infusion time. For the second one we suggest 50 minutes of time and for the third 60 seconds.
The tea can be filtered for greater ease at the time of tasting and also the infusion times indicated above are purely indicative so you can also adjust according to your personal taste.
Since we are talking about a Japanese green tea we remind you that it is also possible to make a delicious infusion in cold water before proceeding with hot water. For this last we suggest, with the same grams of leaves for quantity of water an infusion time of about 10 minutes.
Storage: It is recommended to store in a cool, dry place away from direct sunlight.
4g-100ml / 40-50-60 sec / 3 infusions
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