A velvety, mellon-y gyokuro from Ujitawara, Japan, that is absolutely delightful and well worth the detour. I really, really loved the fruity and marine notes in this one. I tend to associate gyokuro with spring or fall in my mind (it’s really just a personal association) but this one seems firmly summery in the best way. I even brewed it a little hotter than the instructions below suggest and it tolerates it super well! I wish I had enough on hand to try a preparation on ice, but it’s been too cold where I am. Ah well!
These were the suggested preparation notes:
- 7-10 grams of tea per 90 mL
- 1st infusion at 50 degrees Celsius for 3 minutes, 2nd at 70 Celsius for 1 and a half minutes.
Review: 5/5 teacups
Sourced from Cha Do Raku.