Organic Gyokuro Furouman

Gyokuro is perceived as one of the finest teas in Japan. The best leaves from Gyokuro are called Tencha. These are used for further processing for the legendary tea ceremony, Matcha. It takes a lot of experience to produce Gyokuro. The last 20 days before harvest, the care of the tea bushes is in focus, where the tea bushes only get very little sunlight. The reduced sunlight causes the leaves to produce more of the substance chlorophyll, which causes the leaves to become darker than usual. Gyokuro is low in tannic acid, making it milder and sweeter than other Japanese green teas. Profile: Gyokuro is of the highest quality from an outstanding production. The leaves give the brightest green color in the cup. The bouquet has a velvety sweetness and umami, with fresh grassy, tangy, vegetal notes. It is very important that the tea is kept fresh and the preparation requires a certain amount of discipline: Recommended preparation: 65 – 70°C water / 6-10 g. per ltr. Water Drawing time: 1 minute on first pull-out. 2 minutes for subsequent extraction, but with 80°C water