tea farmer: Shikata-san
a wonderful Gyokuro with some notes of cacao beans and from a very rare cultivar only used in and around Kyoto. When you are on the hunt for something special, here you go.
Ujimidori, as indicated in the name, is a cultivar that is preferably used for shaded teas due to its characteristics.
Aracha, known as unrefined tea, indicates it is produced using the entire leaf of the tea plant, including the leaf blade, leaf stem, broken particles of the leaf, and the fine leaf hair. Ayabe is a rare tea growing area near Kyoto. This Gyokuro is intriguing sweet and floral in the first impression and is later on developing a deep and pleasant umami.
First infusion: infuse 5-6g tea with 30ml water at 40-45°C for 90-120 seconds
Second infusion: infuse with 45°C water for 40 seconds
Third infusion: infuse with 45°C water for 60 seconds
Fourth infusion: infuse with 50°C water for 90 seconds
Fifth infusion: infuse with 50°C water for 2 minutes
Sixth infusion: infuse with 50°C water for 2 1/2 minutes