This formula is meant to extract an umami syrup, an ambrosia of tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70˚C/158˚F degrees.
Another way to achieve this tea ambrosia is by allowing ice to melt over the leaf, our favorite way of enjoying this leaf in fact while with friends. You make a few drops at a time every 30 minutes, and spend a leisurely entire afternoon enjoying the leaf.
Name: Premium Gyokuro, Fuji no Tsuyu
Japanese name: 本玉露 富士の露
Ingredients: Green tea
Harvest: May, 2015
Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
Notes: Shaded for about 3 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.