Gyokuro - Shiun 40g

Gyokuro Shiun by Marukyu Koyamaen with its vivid green leaves imparts a caramelised sweet corn scent with light umami and bright herbaceous notes. As the leaves brew, these delicate flavours shine. With no bitterness or astringency, Shiun is creamy, refreshing and naturally sweet. Gyokuro tea (玉 露 or Jade Dew) is a premium green tea that's cultivated in the same process as Tencha (used for matchas) and presented as rolled leaves. This tea is prized for sweet and rich umami flavours and appreciated by tea connoiseurs as supply is limited and requires a labour intensive production method. Gyokuro can be brewed multiple times with the 2nd and 3rd infusions drawing out its deeper umami flavours and the seaweed and savoury notes develop. Shiun is a light bodied, mid tiered gyokuro for those seeking a refreshing post meal tea with a clean finish. Pairing with meals, this is a lovely palate cleanser for heavier dishes or an accompaniment to lighter vegetable or fish dishes.

Marukyu Koyamaen's '丸久小山園', history spans 300 years, and epitomises a commitment to quality in tea production. Located in the heart of Uji, Kyoto, this esteemed tea grower, procurer, and blender boasts a private estate dating back to 1704. Their range of Japanese green teas are meticulously crafted through a combination of traditional and modern techniques and remains unparalleled in the world of Matcha making. Favoured by the tea schools, shrines, temples and widely seen in the kitchens of some of the world's best restaurants and hotels, the Marukyu Koyamaen name today is far reaching and widely recognised.

Preparation Method

1. Brew hot water and allow to cool till 70℃～75℃.
2. Preheat your tea cup by filling it with the 70ºC water to the 60% mark and allow this to cool to 60℃～65℃. To brew a pot, measure out multiple cups of water and set aside.
3. Put Gyokuro tea leaves in the pot. For 3 servings, 3 full teaspoons of tea (about 7-8 g). For 5 servings, 4 full tea spoons (about 10-12 g).
4. Once the water that's been set aside cools to 50℃～55℃, its ready for brewing. Fill the warm water back into the pot, and wait for 1.5 - 2 minutes for the first infusion. Finish off the first infusion before attempting further infusions.
   
5. For a second infusion, use water of a little higher temperature than for the first (55℃～60℃) and let the tea draw for only 30 seconds before filling up to 70% it into the cups.
6. For a third infusion, use water of even higher temperature than for the second and let the tea draw for only 15 seconds.

Brewed gyokuro leaves can be eaten and here are some suggestions to use the brewed leaves:

• Dipped in soy, salt, ponzu, sesame or chilli oil
• Mixed with sesame dressing
• Toasted and turned into a gyokuro furikake with sesame seeds, bonito flakes and salt
• Toasted and ground with salt into a dipping condiment for tempura
• Tossed into a salad

Weight | 40g 
Origin | Kyoto prefecture, Japan
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