Preparation for Uji Tezumi Gyokuro is not the same as our other gyokuro teas.
Netto Gyokuro is high quality gyokuro.
The leaves for Netto Gyokuro are aged a bit longer and the leaves
are broken into small bits. This method of curing and processing
makes this tea able to accommodate much higher temperatures than
Uji Tezumi Gyokuro.
Uji Tezumi Gyokuro is more delicate and
should be brewed with temperatures that are much lower. The leaves
in this tea are not broken into small bits, the elegant twisted
leaves are left intact. Only the highest quality leaves are selected.
To brew Uji Tezumi Gyokuro it is best
to use water that is between 50 and 60 degrees Celsius (120 to
140 degrees Fahrenheit). After bringing the kettle to a boil let
it cool for about 10 to 15 minutes. It is best to use a water
thermometer to get the right temperature.
You also use more tea when you brew Uji TezumiGyokuro. Use 1 1/2 to 2 heaping teaspoons of tea for 8 ounces
of tea. Brew for 3 minutes.
For Netto Gyokuro bring the kettle
to a boil and allow it to cool for 3 minutes. Add one heaping
teaspoon of tea into a Japanese teapot and add 8 to 12 ounces
of hot water. Brew for 2 minutes.
At $24.75 for 40 grams (1.4 ounces)
Uji Tezumi Gyokuro is one of the most expensive teas in Japan. It is naturally
sweet and has a sublime gyokuro flourish.
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