Gyokuro Asahi
Gyokuro Asahi
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This exquisite Japanese green tea is amongst the rarest and most expensive types of all, grown in specialist conditions to cultivate its rare, aromatic flavour which is mild, sweet and smooth.
Gyokuo, or "jewel dew" tea, is a rare, superior grade Japanese green tea which s produced under strict conditions in a tiny area in Japan for an amazing infusion of incredible pedigree.
The key to creating this unique tea is lack of direct sunlight - these leaves are grown in the shade for three weeks on the slopes of Mount Fiji before being quickly steamed and bamboo-covered to dry where it develops its characteristic fragrant and sweet aroma.
When steeped these fine emerald needle-shaped leaves give a bright, aromatic exquisite infusion which is complex, smooth and slightly sweet.
Product Information
To Enjoy
Place two teaspoons per cup into an infuser, filter or teapot. Allow the water to cool after boiling (ideally water should be around 80 degrees) and infuse for 1 1/2 - 2 minutes. Serve immediately or remove leaves to prevent spoiling. You may brew the same leaves again up to 3 times.
Ingredients
Ingredients
Green Tea.
Allergens Note: All products are packed in an environment that contains nuts and other allergens.
Our Sizes Explained
Caddies
Caddies
Standard Caddy
Our bespoke white and lilac caddy is the perfect way to keep your infusion fresh.
Contains enough for approximately 40 cups of happiness.
Refill Pouch
Refill Pouch
The refill carton, available in Standard and Large, is a perfect, environmentally friendly way to replenish your Tea Palace Caddies.
Contains enough for approximately 40 cups (Standard) or 60 cups (Large) of one of our infusions.
Sample Caddy
Sample Caddy
Our small sample size caddy weighs 45g and is the perfect way to try a new infusion or multiple different blends.
It contains enough for approximately 10 cups of goodness.
About Gyokuro Asahi
Gyokuro is a high-quality shade-grown green tea from Japan, renowned for its unique cultivation process, distinct flavour profile, and vibrant green appearance.
Gyokuro is grown under shade for about 20 days before harvesting. The shading process, known as "kabuse," involves covering the tea plants with special screens or straw. This reduces the exposure to sunlight and promotes the development of specific flavours and qualities in the leaves.
Gyokuro leaves are typically small, tender, and dark green. The shading process encourages the production of chlorophyll and amino acids, resulting in a rich green colour.
Gyokuro is known for its distinctive flavor, characterized by a combination of sweetness, umami (savory), and a lack of bitterness. The shading process enhances the amino acid content, particularly theanine, which contributes to Gyokuro's unique taste.
Gyokuro has a complex and fragrant aroma, often described as sweet, vegetal, and oceanic. The careful cultivation and processing bring out nuanced scents that contribute to its overall appeal.
Gyokuro requires specific brewing parameters to bring out its best qualities. It is typically brewed at lower water temperatures (around 60°C to 71°C or 140°F to 160°F) and with a shorter steeping time. The leaves can be steeped multiple times, allowing for a gradual release of flavours.
Gyokuro is often regarded as a special and ceremonial tea in Japan. It is sometimes served during traditional tea ceremonies or on special occasions due to its high quality and unique characteristics.
Gyokuro, like other green teas, contains caffeine. However, due to its unique processing and cultivation, Gyokuro is often considered a more refined and less astringent tea compared to regular green teas.
Gyokuro is considered one of the highest-quality green teas, and its production involves meticulous care. As a result, Gyokuro is often more expensive than other green teas.
