BREAKING NEWS:
Dec 02, 2020
Please be informed that WINTER HOLIDAY breaks in Japan start on DEC 26th and last until JAN 11th !! Delivery on matcha orders and any orders with DHL or FedEx currier service will be suspended.
BREAKING NEWS:
Dec 02, 2020
Please be informed that WINTER HOLIDAY breaks in Japan start on DEC 26th and last until JAN 11th !! Delivery on matcha orders and any orders with DHL or FedEx currier service will be suspended.
Exclusive tea from the first harvest of 2020 by Horii Shichimeien, Kyoto
High quality gyokuro by Horii Shichimeien, Kyoto
This Gyokuro Oku no Tsuyu is blended by Horii Shichimeien. Made of two kinds of tea cultivars: hand-picked Goko from Kyotanabe city and Ujihikari from Wazuka.
Place of origin: Kyoto, Japan
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Item code: TNP034
Origin: Kyoto Pref., JAPAN
Ingredients: green tea
Best before: JUN / 2021
Dimensions: 14 × 24 cm
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Goods will be dispatched within 5 business days after confirming the inventory of the product quantity you have ordered.
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| 6 g 0.2 oz 1.4 US tsp |
40°C 104°F |
100 ml 3.4 fl oz 100 cc |
120 sec.~ |
1. Put 6 g (1.2 tsp ) of Gyokuro into a small Japanese teapot.
2. Cool boiled water down to 40℃ (104ºF) and pour it (100 ml) into the teapot.
3. Steap for 2 minutes and pour the equal amount of tea in each cup.
The same tea leaves can be used three times. Use hotter water for the second and third infusion.
Used tea leaves should be immersed for a shorter time.
The taste of tea is a matter of preference, so try infusing tea in several ways and find your favorite taste.
Do******, 2020-06-12 09:35, HUNGARY
This tea caught my attention immediately, I was always curious what a shin gyokuro would be like. And it did not disappoint! At first it has a slightly more mellow taste than most other gyokuro with a strong umami taste, but then a strong, raw aftertaste follows that is so unique to shincha. It is a great, interesting balance of sweet, silky and astringent.
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