We'll introduce a brewing method that brings out the characteristics of the tea leaves, along with a food pairing suggestion. The steps are the same as the basic brewing method, but you can enjoy it by adjusting the temperature and steeping time.
Flavor profile of "018 Ujihikari"
As a basic principle of brewing tea, when extracting at lower temperatures, a longer steeping time is necessary. For gyokuro, steep slowly for about 2 minutes at 50-60 degrees Celsius, allowing yourself to relax. For "018 Ujihikari," a gyokuro tea, pay attention to its color. Gyokuro is cultivated to retain more umami components by shading it from sunlight. As the amount of sunlight decreases, chloroplasts increase, resulting in a vibrant green color in both the tea leaves and the brewed tea (suishoku).
Food pairing for "018 Ujihikari": "Lotus Root Tempura"
Gyokuro is a tea that offers rich umami flavors. Salt enhances this umami, making freshly fried tempura sprinkled with salt an excellent pairing. Try pairing it with lotus root, which is in season from September to December, lightly battered and fried crisp. "018 Ujihikari" has a distinctive aroma, and lotus root tempura, enjoyed for its natural flavors, is the perfect combination that doesn't overpower the tea's delicate fragrance. Gyokuro and tempura - it's a great match.
Brewing instructions for "018 Ujihikari"
Tea leaves used: 4g
First Infusion
・Temperature: 60°C
・Water amount: 120ml
・Steeping time: 2 minutes
Second Infusion
・Temperature: 65°C
・Water amount: 120ml
・Steeping time: 20 seconds
Third Infusion
・Temperature: 70°C
・Water amount: 120ml
・Steeping time: 15 seconds
