Gyokuro "Classic" - Edible Leaves

Gyokuro "Classic" - Edible LeavesMaking the tea leaves for gyokuro is a very demanding process that requires great knowledge. The bushes are covered with rice straw mats 20 days before they are to be harvested and thereby develop a deep green leaf which gives a soft characteristic taste. Gyokuro means "pearl fog" and is among the finest of the Japanese teas. At Sing Tehus, we can offer several different Gyokuro teas, all of which are grown and produced according to the requirements

there is roasted brown rice

We recommend cold-brewing the tea

Matcha Seihou is the finest quality and therefore suitable for making “thick” tea also called “koicha”

and meditation talks

The teabags can be stored in a tin

as a glass pot does not take the flavor of the tea

The bushes are covered with rice straw mats 20 days before they are to be harvested and thereby develop a deep green leaf which gives a soft characteristic taste

Be careful not to use too much tea

at base: 10 cm

with natural properties that aid digestion and promote relaxation

Ingredienser: sort te

which has made Hakusan the leading porcelain manufacturer in post-war Japan