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Flow Tea Gyokuro Mikoto

Japanese shaded gyokuro green tea from the first spring harvest, loose-leaf, 50 g

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Morning start, no crash Shaded for 20 to 30 days before harvest First spring harvest, approximately 20 cups per pack
50 g 20 portions 1,10 € / portion 21,95 € 3 x 50 g 60 portions 1,04 € / portion -5 % 62,55 € 65,85 €
21,95 € incl. tax 439 €/kg Lowest price in the last 30 days: 21,95 €
Only 1 left - estimated delivery 2. 11.
Minimum shelf life until: 30. 4. 2027
Gift with orders over €90
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The essentials in 20 seconds

Gyokuro is a Japanese green tea that is shaded before harvest for 20 to 30 days. In the shade the leaves produce more L-theanine and chlorophyll and fewer bitter catechins, which is why gyokuro has a sweetish umami flavour and a deep green colour.

Mikoto comes from the first spring harvest (ichibancha) and is hand-picked. A cup is made from 2 to 3 g of leaves in water at 50 to 60 °C.

0 g
of loose-leaf tea
0
cups per pack
0 °C
maximum water temperature
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steepings from the same leaves

How gyokuro is made

From shaded tea bushes to loose-leaf tea.

Shading
20 to 30 days before harvest The tea bushes are covered. The leaves produce more L-theanine and chlorophyll and fewer catechins.
First spring harvest
ichibancha The youngest spring leaves with the most delicate flavour.
Hand-picked
selected leaves The leaves are picked by hand.
Umami flavour
sweetish, silky Thanks to a high content of amino acids, mainly L-theanine.

Why gyokuro?

Green teas differ mainly in whether they are shaded, which harvest they come from and where they come from.

Flow Tea Gyokuro Mikoto
SHADING 20 to 30 days
HARVEST First spring, by hand
ORIGIN Japan
TASTE Sweetish umami
Ordinary cheap green tea
SHADING Not shaded
HARVEST Later, by machine
ORIGIN Often not stated
TASTE Astringent, bitter

Ideal for

brewing in a small teapot
a morning tea instead of coffee
tea connoisseurs
2 to 3 steepings

How to prepare

Pour 50 to 60 ml of water at 50 to 60 °C over 2 to 3 g of leaves and steep for 90 to 120 seconds. You can re-steep the same leaves another 2 to 3 times.

1
Step 1
2 to 3 g of leaves
into a small teapot
2
Step 2
50 to 60 ml of water
at 50 to 60 °C
3
Step 3
90 to 120 seconds
then re-steep

Product details

Weight 50 g of loose-leaf tea (approximately 20 cups)
Ingredients Gyokuro green tea (Camellia sinensis) 100%, shaded, hand-picked.
Allergens None
Origin Japan

Substance Approximate content
L-theanine approximately 45 mg
Caffeine approximately 35 mg
The values are approximate and depend on the water temperature and steeping time.

Preparation: 2 to 3 g of leaves to 50 to 60 ml of water at 50 to 60 °C, steep for 90 to 120 seconds. You can re-steep the leaves another 2 to 3 times.
Contains naturally occurring caffeine.
Storage: In a closed container in a dry place, away from direct light and strong odours, ideally in the fridge.

Who is Flow?

Flow is a Czech brand that makes minerals, vitamins and plant extracts in a pure form, and Japanese teas as well. What convinced me about the gyokuro is that they describe exactly how the tea is grown and harvested and how to prepare it at a low temperature.

  • Shaded tea: 20 to 30 days before harvest
  • First spring harvest: hand-picked leaves
  • Clear origin: Japan, 100% green tea

Frequently asked questions

A Japanese green tea that is shaded for 20 to 30 days before harvest. It has a sweetish umami flavour and a deep green colour.

Pour 50 to 60 ml of water at 50 to 60 °C over 2 to 3 g of leaves and steep for 90 to 120 seconds. You can re-steep the leaves another 2 to 3 times.

At a low temperature the leaves release fewer bitter compounds and the sweetish umami flavour comes through.

Roughly 35 mg per cup made from 2.4 g of leaves. It depends on the water temperature and steeping time.

In a closed container in a dry place, away from direct light and strong odours, ideally in the fridge.

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