Gyokuro “AAA”

Gyokuro is a type of Japanese green tea made from tea bushes cultivated differently from those used for sencha, resulting in a distinct flavor profile. Around 20 days before harvesting, the bushes are shaded, slowing their growth and allowing the leaves to develop a higher concentration of certain compounds.

The flavor of gyokuro is noticeably softer and smoother than sencha.

Brewing:
In a large gaiwan or Japanese teapot, use 4 g of leaves and brew with water at 40–70°C for around 2 minutes. This allows the tea to fully unfold without becoming over-extracted. Gyokuro can easily withstand two infusions.

Liquor: Light yellow.

Aroma & taste:
Fresh umami with subtle spruce-like notes and delicate roasted nuances. Soft, balanced, and rich, with a pronounced nutty, protein-like character.

Effect: Refreshing and awakening.

Impression:
After Chinese teas with their abundance of constantly shifting notes, the concise character of Japanese tea can be striking. Here, the focus is on experiencing a different tea culture and entering a clear, concentrated, and inspiring state of mind.