Gyokuro Kyoto japanese green tea green tea

The most precious and refined tea of the Japanese archipelago. Before plucking, the plantations are shaded for at least two weeks, which increases the chlorophyll content; the leaves become sweeter and more flavourful. In a preheated teapot, its dark green leaves evoke the scent of fresh pastries, its infusion is veiled, pale green; its gentle, grassy flavour is accompanied by mild, spicy undertones and a pleasantly sweet aftertaste.

You musn’t forget that even in Japan, Gyokuro is considered a luxury. You have to pay close attention to its proper preparation to fully enjoy its taste and aroma. Due to the complexity of adjusting the water and tea utensil temperatures, we in particular recommend it to experienced tea drinker.

Use a small kyusu (Japanese teapot), or if you want to take it a step further, there are two types of kyusu designed specifically for brewing Gyokuro: houhin and shiboridashi. Another vessel you might need is a yuzamashi, essentially a container into which you pour water to cool it down. When preparing Gyokuro, your main focus should be on the temperature, as it should be lower than for other green teas, and the steeping time will have to take longer. The ideal temperature is between 50 °C – 60 °C, and the steeping time should be 2 – 3 minutes. If the temperature is higher, Gyokuro will become bitter, and if not steeped long enough, the sweetness won’t be fully present.

First, boil water in a teapot to 100 °C and then pour it into the houhin. This will reduce the water temperature to around 90 °C. Next, pour the water from the houhin into the teacups, about 20 ml per cup (using small cups for Gyokuro is recommended), and pour out the remaining water. This way, you have further decreased the water temperature by 10 °C, measured the appropriate amount of water, and preheated the cups. then it will be time to reduce the temperature again. Pour the water from the cups into the yuzamashi to reduce the temperature by another 10°C, then add about a teaspoon (4 g) of Gyokuro to the houhin per cup and pour the water from the yuzamashi into the houhin. The pouring of water should’ve been done 4 times, which lowers the temperature to 60 °C (100 °C – 40 °C) or lower. It doesn’t have to be exact, but make sure it is close.

Let it steep for 3 minutes, then gradually distribute the infusion into each cup to ensure an even mixture in every cup. It takes time, but it’s worth experiencing the unique flavour of Gyokuro.