Tea Info
An attempt at creating gyokuro affogato
Affogato is a dessert that usually involves drowning vanilla ice cream in espresso. Today, we tried to create an affogato using gyokuro mecha from Nakamura-en. Method 3 teaspoons of gyokuro mecha in about 70 ml of 90˚C water. 4 1/2 minute steep time. Our first...
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KuriharaTea’s gyokuro and sencha package translations
The Kurihara family uses the below package for their teas. Matcha Latte Media indicates which tea is in the package by placing a note on the bottom of the back side. The below is a translation of exactly what is on the package of the...
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Heritage gyokuro 2014 first flush photos from Kurihara Tea
Shop Kurihara Tea Yamecha gyokuro specialist, tea farmer Akio Kurihara sent these photos today: “Heritage gyokuro. All I want to do is make really really good gyokuro.” In the photos you can see 2014’s first flush growing. If you notice carefully the top of the...
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Dive into 200kg of tea with gyokuro farmer Yuji Kurihara
Dive into 200kg of tea with farmer Yuji Kurihara, gyokuro specialist! Pre-orders for his 2014 harvest available here: http://yunomi.us/shincha
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Shincha Update > Kurihara Gyokuro. 4/20
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Tea Samplers Club July 2013
The Monthly Mystery Tea Samplers Club featured three teas: Kurihara Heritage Gyokuro Tea from the Kurihara Family Genmaicha from Kashima Tea Garden and Hojicha Light Roast from Kyoto Obubu Tea Plantations Download descriptions of the teas and tea gardens here. We’d love to hear feedback...
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Shincha Update > Diamonds in the Shade. Kurihara Gyokuro. 4/21
Heritage Gyokuro In the filtered sunlight, Sparkling leaves. Diamonds in the shade.
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The difference between Gyokuro, Kabusecha, Sencha, and Bancha green teas
The difference between Gyokuro, Kabusecha, Sencha, and Bancha green teas from Japan is best understood through the leaf itself–its cultivation, harvest, and the resulting flavor. Sencha itself has a wide definition as tea leaf that is picked when young, steamed, rolled, and dried. This definition...
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