{"id":21353,"date":"2022-09-05T03:40:54","date_gmt":"2022-09-05T03:40:54","guid":{"rendered":"https:\/\/teplotea.com\/cto-gyokuro-story\/"},"modified":"2024-09-10T14:30:07","modified_gmt":"2024-09-10T14:30:07","slug":"cto-gyokuro-story","status":"publish","type":"post","link":"https:\/\/teplotea.com\/en\/cto-gyokuro-story\/","title":{"rendered":"Conversation with the Indian CTO About Gyokuro"},"content":{"rendered":"

Let me share a little story about teplo’s CTO, Mayuresh, and Gyokuro.<\/p>

Due to the impact of COVID-19, Mayuresh hasn’t been able to visit Japan recently. However, before the pandemic, he used to visit Japan about once every three months.<\/p>

During his visits, he would enjoy tea and meals with the Japanese staff. I remember one time when the founder, Kono, who was very into Gyokuro, served Shizuku tea’s Gyokuro. Mayuresh was taken aback, saying, “The aroma is unique and it feels like soup. I didn’t know there was tea like this.” It was quite striking for him, especially since he usually drinks chai or black tea.<\/p>

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After that, Mayuresh often talked about how amazing Gyokuro was. About 1-2 years after he first tried Gyokuro, while dining at a Japanese restaurant, he encountered a dish with raw nori and tofu. At that moment, he remarked, “It smells like Gyokuro,” and brought his nose closer to the dish. Since nori is not commonly eaten in India, he had never associated it with Gyokuro before, so it was impressive and moving to see him make that connection for the first time.<\/p>

Sorry for the lack of a punchline, but that’s the story of Mayuresh and Gyokuro.<\/p>

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