Monday, February 27, 2017

Gyokuro Shade Grown Green Tea

Readers here know I drink unflavored black tea. 
I have tried several different green teas trying to find one I like. 
Bruce Richardson gave me this package of Gyokuro, Shade Grown Green Tea
a few months ago when I visited the Elmwood Inn Fine Teas Shop in Danville, KY.
Bruce brought this fine hand-picked tea from a recent visit to Okabe Town, 
in the Shizuoka Prefecture of Japan. 
The directions say to use 1/2 teaspoon tea per 8 oz. cup of 160 degree F water
and steep three minutes. 
Above: tea before steeping. 
Below: steeping in a metal infuser in my mug.  
 After tasting this tea a few months ago, I decided to 
return to it for another taste test.  
In my opinion, it is the best and smoothest green tea I have tasted. 
 Below:  The tea after steeping

I found several online vendors for Gyokuro Tea.  
The following is a very good description from the internet
>>About Gyokuro Tea:   Gyokuro is admired as the highest grade of Japanese green tea. Its leaves are grown in the shade for twenty days before being expertly picked by hand. Then they are immediately steamed, dried and carefully rolled into distinctive shapes resembling pine needles. Gyokuro is harvested only once a year in the early spring. The delicate flavor and slightly sweet aftertaste make Gyokuro the choice of green-tea connoisseurs.<< 

3 comments:

Beth said...

Hi Linda. My grandmother drank Lipton green tea all day long. She lived to be 100! I have to attribute that in part to green tea. I have never been all that fond of green tea myself. I do like a Jasmine green tea (Harney and Sons have a nice one), and I also like Celestial Seasons Candy Cane Lane which is a minty green tea. I think my favorites, though, are Irish Breakfast and David's Pumpkin Chai. My favorites are subject to change of course! Enjoy your week!

Marilyn Miller said...

I also tend to avoid green teas, but this one sounds good. A high end green tea always surprises me with deliciousness.

Steph said...

When I was in Japan last October, I was struck by how very, very cool the water was! First, they poured the water into the small cups, then into the cooling pitcher, THEN into the brewing vessel. Cool water brings out the umami.

 

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