Green Tea
Japan

Gyokuro Shuin

Jade Dew
Product code: CSTV-13
Add to my notebook

This multi award-winning Gyokuro is very representative of shade teas from the Uji region. Three weeks before the manual harvest, the tea bushes are covered and up to 85% of the sun's rays are filtered out to help create what the Japanese refer to as the "taste of the shade". The result is a highly aromatic and complex tasting tea that contains very little tannins. The vegetal character evokes marine flavours of salt and iodine (fresh wakame seeweed) and green vegetable (spinach, swiss chard, and cooked celery) notes. The soft green liquor is bright and has a lingering delicate and herbaceous taste.

To learn more about this tea, see the article devoted to it in our tea tasters blog.

Senchado technique
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
70
lined-clock Infusion length 1
25 - 40 sec
lined-clock Infusion length 2
5 - 15 sec
lined-clock Infusion length 3
15 - 30 sec
Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
70
lined-clock Infusion length
4 - 5 min
Concentration in caffeine 61 Mg Concentration in μmol / cup of tea, on a four-grade scale
61 Mg
61 Mg
Concentration of antioxydants 1255 μmol Concentration in μmol / cup of tea, on a four-grade scale
1255 μmol
1255 μmol
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal

Our tea advisors also recommend

Sencha Koshun Organic

This sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet. The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character. Well balanced, this tea offers a remarkably long persistence.

Gyokuro Tamahomare

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. Extra smooth by virtue of its velvety texture and delicate fragrances of snow peas, water chestnuts and corn salad, this tea, with leaves of intense emerald green, will delight you with its finesse and depth. The quintessence of Japanese teas.

Kabusecha Surugawase

Produced by Asami Ito, the only woman producer in Shizuoka, this Kabusecha Surugawase shows an incredible vitamin concentration, like only the richest Japanese teas can offer. Dense bright green liquor promises an intense aromatic experience.

Kyusu from Gyokko | Yama

At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.