Organic
Yuzu Gyokuro

Character

Flavour

Our yuzu gyokuro cleverly combines an extremely soft as well as umami-rich Kirishima gyokuro with the fresh, invigorating scent of yuzu. The almost buttery, palate-pleasing smoothness of the tea is enhanced by the amino acid–rich cultivar Asanoka, which harmonises wonderfully with the yuzu. This tea is particularly suitable for several infusions at increasing temperatures, whereby the focus is initially on the gyokuro in infusions one and two (at 55–60°C) and on the yuzu in subsequent infusions (at 85°C).

It is also possible to prepare a refreshing cold brew with this tea. To fully develop the yuzu aroma, we recommend first brewing the tea hot, as usual, and then pouring the infusion over ice cubes to cool it down immediately.

Leaf

Small, fine needles, dark to light green with light orange yuzu pieces

Cup

Vivid, orangey yellow

Gyokuro

Gyokuro is considered by many to be the most exquisite of Japanese green teas. Via a time-consuming and difficult process, the tea plants for this tea are shaded for up to 30 days before harvest. By blocking up to 90% of sunlight, the leaves synthesise greater amounts of amino acids and many nutrients in the leaves are preserved. This composition of plant compounds lends the tea its famous sweetness as well as its robust umami flavour. Authentic gyokuro are exclusively made from the leaves of the aromatic first harvest of the year.