A beautiful gift set of 3 distinct types of green tea from Japan- Gyokuro, Sencha, and Karigane.
Gyokuro green tea is one of the most famous and luxurious green teas from Japan, made by avoiding direct sunlight by providing shade for the tea fields for 20 days, creating a rich umami and sweetness.
Aim for 3-4g of tea leaves per person. As you can enjoy the umami more at lower temperatures, cool your water to around 140 degrees Fahrenheit (60 degrees Celsius), pour the water in gently to the tea pot and let steep in the teapot for 2 minutes. You will be able to enjoy the sweetness and thick texture unique to the Gyokuro. Use a smaller tea pot for Gyokuro (about 90cc)
Sencha has a wonderful balance of umami, shibumi (normally defined as "astringency"-the Japanese would give the example of the taste of not-sweet persimmon as an example of shibumi), and fragrance.
For Sencha, water temperature should be about 160 -175 F (70-80 C) and steeped for about 1 to 2 minutes before serving. You can use a tea pot that is larger for sencha, about 270cc.
Karigane tea, also known as "stem tea", is made by gathering only the tea stems during the selection process. Stems from the tea plant have more umami, fragrance and sweetness than the leaves, and Karigane tea is known for its fresh aroma and lighter taste.
Karigane tea is best had with hot water, at 175 F (80 C) and steeped for one minute before serving.
Each container has 60g of tea leaves
General serving suggestion: 1 tablespoon of leaves for 1 person, 2 tablespoons for 3 people, 3 tablespoons for 5 people. Add more if you would like more intense aroma.
If you like a milder aroma and flavor, enjoy at water temperatures below 60 C. If you prefer a stronger aroma and more shibumi (bitterness), enjoy at hotter temperatures.
Refrigerate after opening.
Avoid storing in direct sunlight and in high temperature, humid areas
Tea grown in Japan