An ambrosia of umami flavor recalling the mists of Mt. Fuji, 180-year old Shogyokuen Tea Factory's Fuji no Tsuyu, is a premium gyokuro, the best of Japan.
Tea: 3 grams, Time: 3 minutes, Water: 50˚C/122˚F degrees, 70 ml.
Resteep 2x at 30 sec, 70C/158F, 200 ml.
The first steeping parameter is meant to extract an umami syrup, an ambrosia of tea. Feel free to adjust the water amount, temperature etc to see what delicious flavors can be extracted. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
- Name: Premium Gyokuro, Fuji no Tsuyu
- Japanese name: 本玉露 富士の露
- Ingredients: Green tea
- Harvest: May
- Region: Kyotanabe, Kyoto. Refined in Kyotanabe, Kyoto.
- Notes: Shaded for about 3 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
- Name: Shogyokuen
- Type: Tea factory, family business
- CEO: Hiroshi Kobayashi
- Established: 1827
- Employees: 12
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
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