Shizuku Gyokuro
Grown and hand-picked in Yame, Fukuoka, this tea is a rare classification of gyokuro known as Dento Hon Gyokuro, or “true traditional” gyokuro. Produced under meticulous conditions, including shading with traditional materials for at least 16 days, this gyokuro boasts a lush rainforest aroma with rich umami and sweet pea notes, complemented by a full, smooth mouthfeel.
Like matcha, gyokuro leaves are shaded before harvest, which enhances their characteristic sweetness and reduces astringency. This shading technique slows the conversion of L-theanine, an amino acid that contributes to the tea's depth and savory flavor, resulting in the signature smoothness and gentle, natural sweetness prized in gyokuro.
Reinfuse several times.
Hot infusion: Use 5g (2 tsp) with 6 oz (175ml) at 120-140°F for 3-4 min.
Cold infusion: Use 5g (2 tsp) with 6 oz (175ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 30 cups if reinfused as recommended.
Grown and hand-picked in Yame, Fukuoka, this tea is a rare classification of gyokuro known as Dento Hon Gyokuro, or “true traditional” gyokuro. Produced under meticulous conditions, including shading with traditional materials for at least 16 days, this gyokuro boasts a lush rainforest aroma with rich umami and sweet pea notes, complemented by a full, smooth mouthfeel.
Like matcha, gyokuro leaves are shaded before harvest, which enhances their characteristic sweetness and reduces astringency. This shading technique slows the conversion of L-theanine, an amino acid that contributes to the tea's depth and savory flavor, resulting in the signature smoothness and gentle, natural sweetness prized in gyokuro.
Reinfuse several times.
Hot infusion: Use 5g (2 tsp) with 6 oz (175ml) at 120-140°F for 3-4 min.
Cold infusion: Use 5g (2 tsp) with 6 oz (175ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 30 cups if reinfused as recommended.
Grown and hand-picked in Yame, Fukuoka, this tea is a rare classification of gyokuro known as Dento Hon Gyokuro, or “true traditional” gyokuro. Produced under meticulous conditions, including shading with traditional materials for at least 16 days, this gyokuro boasts a lush rainforest aroma with rich umami and sweet pea notes, complemented by a full, smooth mouthfeel.
Like matcha, gyokuro leaves are shaded before harvest, which enhances their characteristic sweetness and reduces astringency. This shading technique slows the conversion of L-theanine, an amino acid that contributes to the tea's depth and savory flavor, resulting in the signature smoothness and gentle, natural sweetness prized in gyokuro.
Reinfuse several times.
Hot infusion: Use 5g (2 tsp) with 6 oz (175ml) at 120-140°F for 3-4 min.
Cold infusion: Use 5g (2 tsp) with 6 oz (175ml) with ice water for 10-15 min.
Contains 1.5 oz. (45g) Approximately 30 cups if reinfused as recommended.
Origin: Yame, Fukuoka, Japan
Cultivars: Oku Midori, Sae Midori, Tsuyu Hikari
