Gyokuro, AAA, 2025

High-quality green tea from Japan.

Gyokuro Tea is made from tea leaves of the first harvest in late May/early June. A peculiarity of the cultivation technology is that about three weeks before harvesting, the tea bushes are shaded with netting or bamboo boards, so that the tea leaf remains juicy, fleshy and maximally filled with amino acids. In addition, slowing the metabolism of the tea leaves reduces the catechin content (the source of bitterness in tea), allowing for a sweet taste. Young leaves of mature tea are hand-picked, gently steamed to preserve their emerald color, rolled into tubes and dried.

The dry leaf is similar to long pine needles. The aroma is delicate, soft, buttery, with a floral and herbal nuance.

To obtain a valuable beverage, Gyokuro is brewed with water at a temperature no higher than 60°С. The infusion is light yellow, transparent. The taste is viscous, rounded, buttery, with a pleasant fatty-nutty range, without bitterness. The aftertaste is long, velvety, refreshing.

Gyokuro is a ceremonial tea not for everyday use. It is drunk from small cups in small sips, slowly, to experience the unique flavor and aroma.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 55-65°C
• Ratio of dry tea leaves: 3-4 g. per 150 ml of water

The first steeping time is 1.5-2 minutes, the following steeping times are 30-40 seconds (water temperature 60-70°C).

The flavor remains consistent over 3-4 infusions.

Cold Brew

Pour 5 grams of tea into 1 liter of cold water and let steep in the refrigerator for 30-60 minutes.