Description
Sparkling Tea Gyokuro Okabe is a sparkling green tea made from shade-grown Gyokuro from Shizuoka, Japan, with tasting notes of peach, pear, and honeydew melon.[1] Sparkling Tea Gyokuro Okabe is sourced from Shizuoka, Japan, at 200 metres elevation.[1] Sparkling Tea Gyokuro Okabe contains less than 0.5% alc./vol.[1]
Key Ingredients
Sparkling Tea Gyokuro Okabe is a sparkling green tea made from shade-grown Gyokuro from Shizuoka, Japan, with tasting notes of peach, pear, and honeydew melon.[1] The Gyokuro tea used in Sparkling Tea Gyokuro Okabe is shade-grown for 20 to 30 days before harvest, a method that concentrates theanine and creates a silky, umami-rich texture.[1] Sparkling Tea Gyokuro Okabe is sourced from Shizuoka, Japan, at 200 metres elevation.[1] Sparkling Tea Gyokuro Okabe is made from shade-grown Gyokuro tea from Okabe, Shizuoka, Japan, shade-grown for 20 days.[1]
Key Techniques
The Gyokuro tea used in Sparkling Tea Gyokuro Okabe is shade-grown for 20 to 30 days before harvest, a method that concentrates theanine and creates a silky, umami-rich texture.[1] Sparkling Tea Gyokuro Okabe is produced using a combination of hot and cold infusions inspired by the Mizudashi method.[1]
Tasting Notes
Sparkling Tea Gyokuro Okabe is a sparkling green tea made from shade-grown Gyokuro from Shizuoka, Japan, with tasting notes of peach, pear, and honeydew melon.[1] Sparkling Tea Gyokuro Okabe has a nose of tropical fruits and sweet spice, a palate of peach, pear, and honeydew melon, and a finish with a delicate bitterness reminiscent of a peach pit.[1] Sparkling Tea Gyokuro Okabe has fine effervescence and is lightly sweet with a balanced acidity.[1] Sparkling Tea Gyokuro Okabe is made from shade-grown Gyokuro tea from Okabe, Shizuoka, Japan, shade-grown for 20 days.[1]
Awards and Recognitions
Sparkling Tea Gyokuro Okabe won a Gold Medal at WAFA 2024.[1] Sparkling Tea Gyokuro Okabe won a Silver Medal at WAFA 2024.[1]
Food Pairing Suggestions
Sparkling Tea Gyokuro Okabe pairs with seafood, white meats, and pressed cheeses.[1]
References
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