Kobayashi Hand-Picked Gyokuro "Zairai"

Origin: Tea Farm Kobayashi from Kyotanabe, Uji (Kyoto)



Cultivar: Zairai

Shading time: > 30 days

Elevation: 20 m

Harvest: May 2018 (First Flush), hand-picked

Type of steaming: Chuumushi (normal steaming)
 
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.

Weight: 30 g
 

Steeping Method
First infusion:

・Amount of tea ：5 g
・Water temperature：about 35℃
・Water amount：about 30 ml
・Steep duration：90 - 120 sec

Second infusion:

・Water temperature：about 45℃
・Steep duration：20 - 30 sec
 

Third infusion:

・Water temperature：about 50℃
・Steep duration：40 - 50 sec
 

Fourth infusion:

・Water temperature：about 50℃
・Steep duration：60 - 70 sec

Fifth infusion:

・Water temperature：about 50℃
・Steep duration：90 sec
 

Sixth infusion:

・Water temperature：about 50℃
・Steep duration：120 sec


Shaded tea from the cultivar Zairai (actually not a cultivar, but tea trees grown from seeds where different cultivars have crossbreeded) is an absolute rarity and is nowadays hardly produced. One reason for this is that every Zairai bush tastes slightly different and Zairai is very difficult to pick by hand (compared to cultivar bushes).
This Zairai Gyokuro is surprisingly elegant in the first infusions with a great spiciness, strong umami and a fruity sweetness. Gradually the spice comes to the fore, giving the tea more and more body and a "dark" aroma, which makes this Gyokuro so incredibly fascinating.

In order for the tea to develop its full potential, we recommend the infusion method described above.

Here is a video in English about the tea region Kyoto, where our tea master Mr. Kobayashi can be seen briefly from minute 10:30: