Green Tea
Japan

Gyokuro Shizuoka Organic

Jade Dew
Try this tea first
Product code: CSTV-71
Add to my notebook

The Okabe farmers cooperative in Japan offers us this green tea in the Gyokuro style produced following the covered method of cultivation giving it its characteristic taste from shade.

The soft green liquor is sweet, full, and imbued with intense hints of green vegetable (spinach) and berries.

A mellow and textured tea for traditional style enthusiasts.

  • Cultivar: Yabukita
  • Producer: Coop d'Okabe
  • Altitude: 500m
  • Date of harvest: May 2, 2021
Certified by Ecocert Canada
Try this tea first
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
75
lined-clock Infusion length
3 - 4 min
Senchado technique
balance Quantity / 150ml of water
2
thermometer Temperature of infusion
75
lined-clock Infusion length 1
20 - 40 sec
lined-clock Infusion length 2
5 - 10 sec
lined-clock Infusion length 3
15 - 30 sec
Concentration in caffeine 78 MgConcentration in mg / cup* of tea, on a four-grade scale
78 Mg
78 Mg
Concentration of antioxydants 2311 μmolConcentration in μmol / cup* of tea, on a four-grade scale
2311 μmol
2311 μmol
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
* 250ml loose teas, 100ml for Matchas

Our tea advisors also recommend

Kabusecha Takamado

Green Tea
Japan

Grown and processed in the region of Uji in Japan, this green "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.

Sencha Koshun Organic

Green Tea
Japan

This Sencha from Shizuoka region in Japan comes in from a rare cultivar called Koshun and is known for its intense floral bouquet.

Certified by Ecocert Canada

Gyokuro Shuin

Green Tea
Japan

This multi award-winning Gyokuro is very representative of shade teas from the Uji region.

Grand cru

Gyokuro Tamahomare

Green Tea
Japan

Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.

Our blog

View all articles