Gyokuro Hokuen

This tea from the Shizuoka region is made of lovely emerald needle-shaped leaves and is picked from bushes that spend three weeks under coverings to filter out sunlight. The aromatic result is herbaceous while slightly marine and saline. On the palate, meanwhile, vegetal notes of green vegetables (spinach, lamb’s lettuce, and zucchini) blend with a light touch of salty and acidic (sorrel). The texture is full and smooth. As for the finish, the light acid is mouth-watering and comes with a mild chocolaty bitterness.

	Quantity of leaf / 250ml of water	1 tea spoon
	Infusion Time	3-4 minutes
	Infusion temperature	70°C