Gyokuro Tonbo - Organic Japanese Green Tea

€45.00*

Content: 40 g (€112.50* / 100 g)

Prices incl. VAT plus shipping costs

Available, delivery time: 1-3 working days (in Germany)

piece(s)

Product number: 10007.1

DE-ÖKO-013
Japan Landwirtschaft

Gyokuro Tonbo - Organic Japanese Green Tea

Dosage 1 TL (gestr.-geh.)

Temperature 55-70°

Infusions 3

Cold infusions

Tonbo = Japanese for "dragonfly"

Thanks to slightly more intensive steaming and drying, this gyokuro is particularly rich in extracts. This is reflected in a beautiful green colour in the cup and a spicy, warm aroma, making the tea a wonderfully full-bodied treat.

The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the end of April. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi).

Gyokuro

Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation.

However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation.

Preparation

The classic method:

Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness.

Our recommendation:

For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute.

Tip: Try a cold brew!

The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass.

Storage

To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Properties

Ingredients:	100%Gyokuro(Green Tea) from organic cultivation
Origin:	Japan -Kagoshima
Degree of steaming:	Chumushi- mormal steaming
Dregree of shading:	Full shade

Green tea preparation instructions

Prepare

Prepare a cup for each person that has a capacity of 80 to 100 ml. Allow the boiled water to cool to 80° to 60°C, depending on the type. To do this, either put the water in a cooling bowl or pour it directly into the cups to cool, which will also preheat them.

Dose

Put a level teaspoon of tea per person into a clay pot. Pour one cup of water per person over the leaves. Allow the first infusion to brew for a maximum of 30 to 60 seconds.

Pour

If the tea is to be served to several people, first pour a little tea into each cup and then fill the cups in reverse order. This way, the tea will be the same strength in all cups. The pouring movements gradually give the tea the right green color. Pour out the last "golden" drops and prevent the tea from brewing any further.

Enjoy

Serve the tea fresh. In Japan, a small sweet treat is often served with unsweetened tea. For further infusions, pour water over the tea leaves again. Only allow to steep for about 15 seconds, as the leaf has already swollen and the ingredients are released more quickly. Distribute quickly all around.

More information on green tea preparation

Shimodozono International GmbH

Strothestrasse 50

49356 Diepholz

Germany

Phone: 05441-9959560

Fax: 05441-9959569

E-Mail: info@keiko.de

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Details

Accessories

Shiboridashi-Kännchen, rot mit dunklen Spritzern

Shiboridashi-Kännchen werden hauptsächlich für die Zubereitung von Gyokuro Tee verwendet, aber auch andere (nicht zu feinblättrige) Tees können mit diesen Kännchen aufgegossen werden Statt einem klassischen Sieb wird das befüllte Kännchen mit dem Deckel verschlossen und der Tee über Rillen in der Tülle ausgeschenkt, während der Deckel die Blätter zurück hält.Das flache Kännchen aus rotem Ton wird von dem Künstler Hakusan in Handarbeit gefertigt und mit dunkelroten Akzenten verziert. Shiboridashi-Kännchen haben kein Sieb im eigentlichen Sinne sondern einen Ausguss mit Kerben im Ton, durch die der Tee abgegossen wird, während die Teeblätter mit dem Deckel zurückgehalten werden.Diese Kännchen eignen sich vor allem für weniger stark gedämpfte Tees mit größeren Blättern wie zum Beispiel Gyokuro.Die Füllmenge des Kännchens sollte so gewählt werden, dass der Tee komplett auf die bereitstehende(n) Tasse(n) verteilt werden kann und kein Wasser im Kännchen verbleibt. Die Blätter bleiben im Kännchen und werden dann einfach für weitere Aufgüsse erneut kurz mit Wasser überbrüht.MaßeFüllmenge 100mlFür 1-2 Personen.AbweichungenBitte beachten Sie, dass Form, Farbe und Größe der Teekeramik leicht variieren können!Insbesondere gilt dies für Kännchen wie dieses, die in Handarbeit erstellt werden.Reinigung Die Reinigung ist bei einem Shiboridashi-Kännchen denkbar einfach: den Teesatz ausklopfen und mit klarem Wasser ausspülen.

€143.00*

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Available, delivery time: 1-3 working days (in Germany)

Teacup, white with pine needle, 90 ml, set of 5

Small, white porcelain tea bowls in a set of 5. Well suited for fine teas, which are prepared in small portions (and usually relatively strong), as well as for tastings. The cups are decorated with a traditional symbolic pine needle decor. Filling quantity 90 ml each. Please note that the shape, color and size of the tea ceramics may vary slightly!

€75.00*

Available, delivery time: 1-3 working days (in Germany)