- Gyokuro Preparation
Gyokuro is a Japanese shade grown, steamed Green Tea
The Japanese take their tea drinking very seriously, the better it is the more they are willing to pay for it. It is not uncommon for some Gyokuros to sell for more than $1000.00 per pound - arguably the most expensive tea in the world. Why is Gyokuro so expensive? ......... Old Tea trees are shaded to reduce the effect of photosynthesis, and there is almost an insane cachet that seems to be unique to Japan about drinking rare green teas.
Ingredients: Artisan green tea
Origin: Shizuoka-Prefecture, Japan
Water Temperature: 120 --150 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 tsp. (3 grams)
Steep Time: 1-3 minutes
Number of Infusions: 3
Gyokuro may be prepared in a standard teapot, the traditional Japanese Kyusu teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 3 grams of leaf per 6 oz of liquid, before infusing with 120--150 degree water for up to 1-3 minutes. As with all green and white teas, Gyokuro can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged, especially with such a forgiving tea. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.