GYOKURO IMPÉRIAL HAKUYOCHA

Description

This is the most exceptional of Gyokuro Grand Crus. Unprecedented, unique, and confidential, its production is a genuine event (the previous harvest was in 2020). Its extremely limited quantity barely exceeds 5 kg in 2024, making it one of our rarest teas.

The GYOKURO IMPÉRIAL HAKUYOCHA (literally ‘white leaf tea’) is a prestigious Shade Tea, cultivated on a parcel reserved for MARIAGE FRÈRES, nestled in a lovingly tended small family garden surrounded by forest and under the protection of Mount Fuji. The planter, recognized as a Master in the art of elevating the precious tea leaves, crafted this masterpiece of unparalleled quality exclusively for Mariage Frères.

This grand cru green tea, bearing our JARDIN PREMIER label of excellence, is an ode to the quintessence of umami. The avant-garde spirit and expertise of MARIAGE FRÈRES reach their pinnacle here. For approximately 25 days, a triple-layered, very opaque shade cover protects the tea plants from sunlight, preventing photosynthesis and the production of chlorophyll. Without light, the young tea shoots lighten and take on a beautiful white hue marbled with emerald. This mastery of shade in daytime temperatures rising up to 50°C gives the tea a gentle ‘ooika’ aroma with unique and wonderful ‘umami’ flavours.

(In Japanese, the exceptional and extraordinarily unique fragrance of Gyokuro Impérial is called ‘ooika’ – achieved only by shielding the tea plants from the sun.)
The velvety liqueur of this grand tea abounds with these famed ‘ooika’ notes, refreshingly fragrant and rich with unforgettable emotions.
The incredible depth and sumptuous generosity of the tea leaves allow for multiple successive infusions, revealing all the secrets of this unique Gyokuro Impérial. The pleasure of tasting seems infinite.

Dry leaves : This Grand Cru consists solely of the youngest buds meticulously harvested one by one. Only the tender, magnificent pearly shoots are collected. The sublime, slender emerald needles release an extraordinary bouquet combining the liveliness of pineapple, the floral sweetness of raspberry, and the suave elegance of cherry blossoms, joined by a gourmand heart reminiscent of warm meringue.

Infused leaves : The leaves unfold in the water, revealing their majestic white robe. Their scent evolves, rhythmically changing over time. Like delicate wet flower petals, they unveil an intense olfactory symphony, blending gourmand notes of calisson and the seductive scent of yuzu flower.

Liqueur : The liqueur, resembling and smelling like white peach nectar, stands out for its unique robe and texture. It floods the palate with an intense umami flavour. The fruity notes of pink guava and white strawberry dance harmoniously throughout the tasting. A sweet note of frosty muscat beautifully highlights this indescribable sensory emotion, preceding a majestic finish supported by a long, fresh, enveloping milky sensation.

Preparation : The preparation of this Grand Cru is a true ceremony requiring particular attention.
Infusion – 1: Pour 3 cl of pure water at 65°C over 3g of tea - infuse for 20 seconds.
Infusion – 2: Pour 3 cl of tempered pure water over the still-warm tea leaves - infuse for 10 seconds.
Infusion – 3: Pour 3 cl of pure water at 60°C over the tea leaves - infuse for 20 seconds.
Subsequent Infusions: Repeat the method of the 3rd infusion, gradually increasing the temperature and infusion time with each new preparation.

Ice brew (infusion under ice) :

1 - Place 2g of tea leaves in a clear cup.
2 - Cover with pure ice cubes and a spoonful of tempered pure water.
3 - When about one-third of the ice has melted, enjoy the tea liqueur, then repeat the preparation several times, adding more ice.
This slow infusion under ice allows for the continuous discovery of this grand cru's infinite aromatic palette. The cold reveals new fragrances that express themselves dazzlingly and intoxicatingly.

Storage : To preserve the freshness of this grand cru tea, keep the box tightly closed and preferably refrigerated.