Gyokuro
The highest grade of Japanese tea
Gyokuro — made through a unique cultivation method known as hifuku saibai (shade growing) — has a strong sweetness, umami, and a rich aroma.
It is considered to be the most exquisite type of Japanese tea. Thus, its rich flavor is ideal for extra relaxing experiences and accommodating special guests.
How to brew Gyokuro
Here, we will introduce the basic brewing method for Gyokuro.
Please refer to the product label for the optimal water temperature, water amount, and brewing time for each type of tea leaf.
#1 Enjoy the aroma
Place tea leaves in warm container and enjoy aroma
Enjoying the distinctive aroma of gyokuro, born from its unique cultivation method, is part of the experience. Warm up a container with hot water and place the tea leaves inside to relish a richer aroma.
#2 Prepare tea leaves
Spread leaves at bottom of teapot
After enjoying the aroma, move the tea leaves to the teapot.
One cup of gyokuro is approximately 5 grams.
Our gyokuro series bags consist of 5 grams of tea leaves.
#3 Pour hot water
Cool boiled water before pouring into teapot
Cool the hot water to 60°C (140°F) before use. Ideal water temperature and quantity are stated on tea bags.
Using 30-80 mg/l soft water will produce results closest to authentic Japanese tea.
#4 Extract
Slowly extract and watch tea leaves open
Watch the tea leaves open and enjoy the rising aroma while taking time to extract slowly, referring to the extraction time stated on the tea bag. There is no need to shake or mix the tea.
The tea leaves absorb a large amount of water during the first infusion, resulting in an actual extraction of about half.
#5 Enjoy
Enjoy a luxury experience
Notice the glistening, beautiful yellow-green water color and the "ooika," an aroma distinctive to gyokuro.
Gyokuro can be enjoyed up to the third infusion. Here are the suggested temperatures and steeping times for the second and third infusions:
- 2nd infusion: 60°C (140°F) for 30 seconds.
- 3rd infusion: 70°C (160°F) for 30 seconds.
A distinct gyokuro aroma deriving from a special cultivation method
Gyokuro is grown through a special method known as "hifuku saibai" (shade growing), in which the plantation is covered about three weeks before harvesting tea picking. This gives the tea a strong umami flavor and sweetness, as well as an aroma distinctive to gyokuro.
This unique aroma, known as "ooika" (literally translated to "cover aroma"), is often likened to seaweed and is related to Japanese food cultures such as sushi and miso soup.
Rich sweetness, strong umami flavor, and close to no bitterness and astringency
The main objective of shade growing is to control the photosynthesis of tea leaves. It results in an emphasized umami (theanine) flavor and suppressed astringency (catechin).
Compared to regular sencha, gyokuro tea leaves are a deeper and darker shade of green. The water color is a clear and appealing yellow-green. Purer colors are considered to be of higher quality.
When trying our traditional gyokuro for the first time, you may be perplexed by the remarkably small amount of tea. However, one sip of this tea shall replace such perplexion with amazement.
For special guests and daily boosts
Gyokuro comprises only 0.3% of Japanese tea and is considered the highest tea grade among the Japanese. It is often consumed for special occasions and to welcome special guests.
The rich extract contains plenty of theanine and catechin, as well as three times as much caffeine as coffee, and is perfect for powerful boosts.
Japan Made
All the products and materials we offer are made in Japan.