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Vintage Gyokuro Wakamusha, or “Young Samurai,” is a premium gyokuro crafted using the tips plus two leaves method. As the name suggests, it is made for lovers of vivid and intense flavors.
The first sip, brimming with umami, is as striking in taste as the reflection of the moon glinting off a samurai’s blade in a midnight duel.
Excellent Gyokuro from Kagoshima province by the "Gyokuro Guru" Master Sakamoto.
Tea farm: Sakamoto-en
Terroir: Shibushi, Kagoshima, Japan
Elevation: 190 meters
Certification: EU and JAS certified tea farm since 1985
Preparation
Ideal for shibori-dashi
70 ml / 6g 
50 °C 
120 / 5 / 10 / 15 / 25 sec
Ideally suited for preparation in shibori-dashi. Traditionally we use 7g of tea per 30-50ml of water.
1. Infusion:
Pour in 50°C water After two minutes of steeping, strain off every last drop.
2. Pour the infusion with water of the same temperature and pour off immediately.
3. and the next infusion (+-7) pour gradually warmer water and extend the time of leaching until you are among the immortals.
Packaged directly in Japan in original 50g resealable packaging to maintain maximum quality.
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David
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