GYOKURO TOHEI 2024

"one of the very best Gyokuro of Japan"

Produced by Tohei Maeshima, a farmer extremely renowned for many years in Japan for the exceptional quality of his Gyokuro. He produces his Gyokuro in the traditional way, with natural mulching for at least 21 days before harvesting. A very fine harvest is achieved.

Flavors: lots of umami, but well-balanced vegetality, a thick, fatty texture, some notes of hazelnuts, sweetness...

Place of production: Okabe, Shizuoka

Production date: Mid-April

Cultivar: Saemidori, Gokoh, Okumidori

Infusion advice: This is a high-end tea and we strongly advise to respect the basic dosages as well as to use quality water to infuse this tea.

Quality water will be water with very little mineralization. Check the dry residue on the label of the water you want to use, a value between 20 and 100mg/L will be suitable. That said, it is not an infallible rule, some waters at 130mg/L work well (Volvic) while others below 100mg/L have less good results. A fairly famous and cheap water is the source of the Grand Barbier that you will find at Carrefour.

The infusion of a Gyokuro is not very complicated if you respect the dosages, temperature and infusion time. By respecting these parameters you will be able to obtain extraordinary umami, liqueur flavors. It is important to use a very small teapot, the bt is to make a kind of whisky shots, 2 or 3 shots of whisky per infusion. To do this, use a 10cl mawimum teapot. The most suitable teapots are called Shiboridashi in Japan. Small teapots of 10cl and less are suitable even if they are not shiboridashi. Place 5 to 8g of leaves for 50 seconds of infusion with water at 60 degrees.