Wholesale Gyokuro Green Tea - Organic

Our top-grade Gyokuro Karigane Green Tea is organically grown and hand harvested on a 3rd generation tea farm in the prefecture of Kagoshima on the Kyushu Island of Japan. Gyokuro tea is shade grown to increase the umami rich flavor in the leaves. Karigane (leaf & stem) tea offers blissful, natural sweetness and calm alertness. Gyokuro is a premium Japanese green tea, prized by connoisseurs for its delicate flavor and high-quality. Ingredients: Organic Shade Grown Gyokuro Green Tea This product carries California's Proposition 65 WARNING Preparation Instructions: * Add about 1 to 2 teaspoons of Gyokuro tea leaves to the teapot (with a strainer) for every 2 ounces of water. The high leaf-to-water ratio is key to achieving the full flavor. * Heat your water to around 120–140°F (50–60°C). Avoid boiling water as it can make the tea taste bitter. * Pour the hot water into the teapot over the leaves. Allow it to steep for 30 to 60 seconds. Gyokuro is delicate, so don’t steep for too long. * Serve and Enjoy! Once steeped, pour the tea into your cups, evenly dividing it. The first brew will be the strongest, with a rich umami flavor. Do not leave water steeping the leaves in the pot. * Second Steep: Reuse the tea leaves for a second brew. Increase the steeping time slightly, around 1-2 minutes. You can use slightly hotter water (140-160°F or 60-70°C) for the second steep. * Third Steep: You can get a third steep, but the flavor will be lighter than the first two. Increase the steeping time and water temperature as needed. Tea Master, Mr. Sakamoto at his tea farm in Kagoshima, Japan Why We Love This Gyokuro Green Tea Wilderness Poets Gyokuro is among the highest quality, organic, loose-leaf green teas. Shade-grown and cultivated organically by the Sakamoto family, this tea is especially challenging to produce. The Sakamoto farm, a third-generation tea farm in Kagoshima Prefecture on Kyushu Island, Japan, is known for pioneering organic green tea farming in the country in the early 1980s. They believe that nutrient-rich soil is the foundation of healthy, flavorful tea and pride themselves on creating their own "bokashi" fertilizer, a fermented organic matter made from organic food composts, including rice bran and indigenous microorganisms. This bokashi is a key ingredient in their nutrient-rich Gyokuro. Gyokuro, meaning "Jade Dew," refers to its premium status in Japan's green tea varieties. First created in 1835 by Yamamoto Kahei (6th) in Kyoto, Gyokuro stands out due to its unique production methods: the "shading process" and the "Sencha method.