"Gyokuro Kusanagi organic, Japan 100 grams"
Original Japanese green tea Gyokuro
If any tea variety holds a special place among Japanese fine green teas, it is Gyokuro. And our Gyokuro Kusanagi is also a true rarity of this exceedingly noble tea variety. The \"round jade dewdrop\" is shaded, so it is allowed to develop its full strength slowly, in peace and quiet. Shade teas are the most valuable teas, flavorful and healthy jewels. The harvest yield is less than 0.5%. The elaborate cultivation method gives Gyokuro its very special characteristics in taste but also in its health-promoting effect. Due to the shading, Gyokuro is particularly rich in theanine, the healthy and gentle pick-me-up of green tea. Our tea jewel is characterized by soft, velvety and dark green leaves. The leaf structure is filigree. In the cup bright as the sun with a slight blue tinge.
How does Gyokuro taste
The taste of Gyokuro is unique. Gyokuro activates the fifth, little-known quality of our sense of taste, umami. In the early 20's century, a Japanese researcher discovered umami, adding another to the tastes of sweet, sour, salty, bitter: savory, savory. With umami, we recognize in particular foods that are rich in proteins. Gyokuro thus tastes savory combined with a mild sweetness. Gradually, its fruity flavor increases.
Gyokuro and your health
Health benefits Gyokuro especially on the general well-being, metabolism, kidney functions, the ability to concentrate and memory, heart and circulation, intestinal functions. It is recommended to drink Gyokuro especially in the morning, before meditations and strenuous activities.
Tea jewels are valuable but rare
Only small quantities of our rarities are harvested and produced each year. In exchange, they indulge with their exceptional characters and exquisite flavors that have been cultivated and refined over centuries. All rarities are of the finest organic quality. Since only the most tender leaves of the plants are used for our teas, the plucking quantities are very small. All pluckings are done by hand, carefully checked and sorted. To fully enjoy these rare green teas, you should ideally use soft water, filtered if necessary. You can achieve an increase in flavor by boiling the water in a genuine Japanese kettle, preferably an Iwachu kettle, and brewing the tea in a Japanese clay teapot (Kyusu) as directed.
Suitable for multiple infusions. Also very tasty as a cold drink.
Note
Tested for radioactivity during export and import. Green tea from Japan please store in a cool place. So they retain their unique flavor.
