Cultivated in the same way as matcha, and the sprouts are steamed and then dried while being rubbed.
In particular, Gyokuro from Kyotanabe has a good reputation for its deep sweetness and richness.
Fuji no Tsuyu is an ambrosia of umami flavor recalling the mists of Mt. Fuji.
Steeping notes
Tea: 3 grams, Time: 3 minutes, Water: 50˚C/122˚F degrees, 70 ml.
Resteep 2x at 30 sec, 70C/158F, 200 ml.
To extract a syrup full of umami we recommend using the first steeping parameters. We encourage you to adjust the amount of water, temperature, etc to see what delicious flavors can be extracted with this tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
Another great way to enjoy this Gyokuro is by ice-brewing. Allow ice cubes to melt over the leaves. It takes about 30 to 40 minutes and it is one of our favorite ways to enjoy this leaf and your friends will love it as well.
Product Info
- Name: Premium Gyokuro, Fuji no Tsuyu
- Japanese name: 玉露 富士の露
- Ingredients: Green tea
- Harvest: May
- Region: Kyotanabe, Kyoto. Refined in Kyotanabe, Kyoto.
- Notes: This tea is shaded for approximately two weeks before the harvest. To ensure flavor consistency Kobayashi-san reformulated each batch himself to assure the same flavor profile all-year-round.
Vendor Info
- Name: Shogyokuen
- Type: Tea factory, family business
- CEO: Hiroshi Kobayashi
- Established: 1827
- Employees: 12
Hiroshi Kobayashi is an award-winning tea and Matcha blender, and one of only 13 tea professionals in Japan who holds the top rank of tea appraisal, level 10.
