*Up to 3 pots can be made using the same tea leaves. 1. Place 10 g (2 heaping tbsp.) in teapot. Enjoy the light umami and mellow astringency
Uji Green Tea Leaves Kuki Stem Gyokuro Karigane Kyoto Ippodo 50g Bag Japan
*When brewing a 2nd and 3rd pot of tea, no steeping is required. just add hot water to the teapot, and serve. To fully draw out the tea’s body and rich umami taste using less water at a cooler temperature.
2. Add 80 ml (3oz) of hot water (at about 60C)
3. Brew for about 1 min. 30 sec.
4. Pour out every last drop.
Being a shade-cultivated tea, gyokuro is rich in theanine-an amino acid responsible for gyokuro’s full-bodied mellow sweetness and slightly viscous nature. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
While many teas are served hot and consumed as a means to quench a thirst, gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very comfortable 60 C. Indeed, gyokuro’s refined luxurious taste is meant to be savored, not rushed.
For seasoned gyokuro drinkers who prefer a slightly weaker umami taste, Tekiro is an excellent choice. If you find that you like the basic character of Tekiro, but want a tea with a bit more body, then we recommend that you try Kakurei.
If you are purchasing this tea for your own consumption, this 100g bag is a good choice. It contains enough tea for about 10 kyusu (Japanese teapot) servings, perfect if you like to drink gyokuro once a day or so. To enjoy the freshest taste, please try to use the tea within 2 weeks of opening the package. If you are trying gyokuro for the first time, we recommend that you consider starting with a 50g bag of Rimpo instead.
*Up to 3 pots can be made using the same tea leaves.
1. Place 10 g (2 heaping tbsp.) in teapot.
Enjoy the light umami and mellow astringency