Extra Premium Gyokuro

(Highest Grade Gyokuro)

Translated "Jewel Dew", Gyokuro belongs to the world’s finest and rarest teas; originally made in the historic Uji tea gardens near Kyoto. Kyotanabe, Kyoto is known to produce the best Gyokuro in Japan. This Gyokuro consists only of the tender, dark green leaf tips from the first harvest. Three weeks prior to plucking, tea bushes are shaded from the sun. The result is an exquisite tea that is low in tannins. The tea leaves are handpicked and are also of a higher quality of Gyokuro. The fruits of this hard work are evident in each cup. The result is a gentle tea with a fresh, flowery fragrance and  a truly sublime taste.   

Brewing Instructions:

Merchants selling Japanese green tea will typically recommend a unique method for brewing gyokuro. Twice the weight in dry tea leaves for a given quantity of water (e.g. 6 to 10 grams for 180 ml);cooler brewing temperatures (in the range of 50ºC-60ºC instead of 65ºC-75ºC for sencha, High-end Gyokuro such as National tea jury rank-in is at 40ºC);a longer steeping duration, at least for the first infusion, of 90 seconds instead of 1 minute.  Since gyokuro steeps at such a mild temperature, sources may recommend pre-heating both the pot and cup to maintain the warmth of the tea as one drinks it. Drink Gyokuro very slowly to savor its distinctive flavor.

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