Made from a rare cultivar, hoshun 鳳春 (spring phoenix), this gyokuro has recently been highly sought after by gyokuro connoisseurs in Japan for it's delicate, sweet flavor profile. Grown from the seed of a samidori cultivar plant, hoshun flushes 10 days earlier than the standard Yabukita cultivar and is meant for early harvesting to create high grade tea. Liquor: light and translucent on first steeping, opaque and green on second+ steeping Product Info Ingredients: Green tea Harvest: Spring Cultivation & Processing Notes: Canopy-Shaded for 3-4 weeks, steamed lightly, rolled, dried. Region: Kyoto Prefecture Steeping Notes 1st Steeping - Tea: 5 grams. Time: 60 seconds. Water: 60˚C/140˚F, 1 cup. 2nd Steeping - Time: 10 seconds. Water: 80˚C/176˚F, 1 cup. 3rd Steeping - Time: 45 seconds. Water: 90˚C/194˚F, 1 cup. The amounts above are guidelines. Adjust to preference. Consider also advanced steeping techniques such as cold or ice steeping (see Steeping Techniques). Producer Info Name: Nishide Tea Factory (Nishide Seichajyo Co., Ltd.) Type: Family-owned tea factory CEO: Takashi Nishide Address: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.
