Hello. In our session today we enjoy a well-known Japanese tea: Gyokuro.

This variety of Japanese green tea has a series of very personal qualities that are obvious and aroma from the first moment. The color of its leaves is dark green, of medium size and rolled by hand.

We prepare the infusion using a Gongfu cha tea set, with Gaiwan, filter and cup of justice. With this variety, water must be added at a lower temperature than usual, at the moment the first bubbles begin to appear. The infusion time will be shorter as well.

On this occasion we will clean the leaf, discarding the first infusion immediately. This will help us to temper both the leaves and the utensils to be used.

The infused leaves own the room with their dense aroma, with a lot of presence. Whole, of a beautiful color that is no other sign that a variety of quality.

We make a second infusion, with which we will finally enjoy its flavor, but not before filtering it when passing it to the cup of justice, so that it is completely clean.

The color of the infusion is a soft green, slightly pale, and its flavor is consistent with the aroma.

The flavor of this Gyokuro has a base with vegetable touches, with a very slight bitter touch, very well balanced. It is very subtle at first, being persistent in the aftertaste that it leaves in the mouth.

This flavor is due to the way it is grown, leaving it in the shade for a few weeks so that it accumulates more chlorophyll and amino acids. It is reminiscent of Chinese varieties such as Bi Luo Chun, even though it has its own nuances.

In short, an example of how high mountain conditions can be replicated with ingenuity, with little sun and persistent humidity.

This is all for today’s session. Thank you very much for your attention and see you soon.