8024

GYOKURO "KATSURA"

Green tea | Japan

Tin 50g
Pack 50g

TASTING NOTE

Superior green tea cultivated with the utmost care. Liquor smooth, delicate and profound sweetness. 

This Gyokuro comes from Utijawara into the Uji disctrict (south of Kyôto). It has been produced by one of the Nagatani Sôen’s descendant, pioneer of the green Sencha tea in Kyôto. From the first harvest of May, whose tea trees have been deprived of light during 20 days. The result is a tea with special sweetness.

The resulting leaves after the infusion process have a brightly green color and can be eaten. In Japan, we eat it flavored with shôyu sauce (soy) or ponzu (soy and citrus). 

A high quality tea, delicious and incomparable.

 

Ingredients: Green tea
Type of tea and origin: Gyokuro green tea from Japan, Ujitawara district in Uji (south of Kyoto)
Can be re-infused: 2 - 3 times

Ref. 8024

GYOKURO "KATSURA"

Green tea Japan

classé dans : Green tea

Tin 50g
Pack 50g

TASTING NOTE

Superior green tea cultivated with the utmost care. Liquor smooth, delicate and profound sweetness. 

This Gyokuro comes from Utijawara into the Uji disctrict (south of Kyôto). It has been produced by one of the Nagatani Sôen’s descendant, pioneer of the green Sencha tea in Kyôto. From the first harvest of May, whose tea trees have been deprived of light during 20 days. The result is a tea with special sweetness.

The resulting leaves after the infusion process have a brightly green color and can be eaten. In Japan, we eat it flavored with shôyu sauce (soy) or ponzu (soy and citrus). 

A high quality tea, delicious and incomparable.

 

Ingredients: Green tea
Type of tea and origin: Gyokuro green tea from Japan, Ujitawara district in Uji (south of Kyoto)
Can be re-infused: 2 - 3 times

Qty - +
23,00 €
Conseil de préparation

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LEARN MORE ABOUT
En savoir plus sur les thés verts du Japon

LEARN MORE ABOUT JAPANESE GREEN TEAS

Green teas are "non-oxidized" teas, meaning that oxidation of the leaves is quickly stopped after picking. They therefore retain their green color and all their properties. Green tea is produced mainly in Japan and China, each of these countries having its own manufacturing methods and a different aromatic rendering.

In Japan, green tea (Nihon-cha) represents more than 99% of national production and comes mostly from the islands of Kyushu and Shikoku. There are different varieties of green teas: Sencha, Genmaïcha, Gyokuro, Hojicha, Matcha, Bancha etc...

The harvest of green tea is made from mid-April to the end of September on 4 harvests.

> The first harvest (April - May), reputed to produce a more refined and less astringent tea than the following ones.
> 2nd harvest (June - July)
> 3rd harvest (July - August)
> 4th harvest (August - September)

Green teas are known for their many benefits and therapeutic properties, which vary from variety to variety. Generally speaking, green teas are rich in antioxidants, vitamins C and amino acids. Among these antioxidants, we can mention the presence of catechin which slows the progression of free radicals in the body and therefore the appearance of cancers.

Sencha is the variety of green tea which occupies the largest share in Japanese production (nearly 70%). With its vegetal and sometimes iodine aroma when grown by the seaside, sencha features needle-shaped leaves with a dark green color. It is produced virtually across the country. Unlike other types of teas which are protected from the sun at some point in their cultivation, Sencha, on the other hand, is fully exposed in the tea fields.