Inori Gyokuro

Inori gyokuroHanna Wood from Inori contacted me some time ago, her store has gyokuro and kabusecha from Uji.

She and her husband Michael source the teas from Mr. Hattori, a fifth generation tea farmer that makes top quality tea in limited quantities.

Tasting a small-batch gyokuro

One of the things that I like about Japanese tea is its umami flavor.

Gyokuro is especially high in such flavor. It’s quite easy to notice.

I inspected the appearance of the tea leaves first. They definitely looked good.

They were small, tightly rolled, had a dark tone and some luster. I didn’t see much broken bits of tea leaves.

I took a deep smell at the packet and felt a fresh and sweet aroma.

Inori recommends using 5 grams of gyokuro, one cup of water at 150 °F (65 °C), and a brewing time of 3 minutes.

I prefer gyokuro in a more concentrated manner, plus I must use a standard in order to make fair reviews.

Hence, I used 4 grams of leaves, about 20 ml (0.6 oz) of water at 60 °C (140 °F) and an infusion of 2 minutes.

The wet leaf aroma consisted mainly of seaweed with some sweetness.

Inori gyokuro brewedOnce brewed I obtained a yellow-green clear liquor.

Taste-wise,  I found a strong umami flavor, no bitterness nor astringency, and a long aftertaste.

In conclusion, it’s a very good gyokuro.

I made some more infusions and enjoyed each one of them.

Inori is located in the US, and they take international orders as well.

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