Make a perfect cup of gyokuro
Our gyokuro teas are sourced from Uji, renowned in Japan for producing the finest gyokuro.
Netto Gyokuro is fine-drawn, allowing for a higher brewing temperature. There is also a lower steeping time of one minute. It is also excellent served iced during the summer months.
Netto Gyokuro Brewing:
Steep for 1 minute
The water should be approximately 87°C (188°F).
Use two teaspoons of tea
for every 5 -8 ounces of water.
For iced Netto Gyokuro, please click here. You can also cold brew this excellent tea.
Uji Tezumi Gyokuro is the highest-quality gyokuro from Uji. If you have an electric kettle, set the temperature at 70°C (158°F). Then, pour the leaves over the water in your teapot and steep for 3 minutes.
Traditional teapot method: reduce water temperature by pouring hot water from one container to another.
Bring the kettle to a boil.
Pour hot water from the kettle into the pot. This procedure warms the teapot.
Pour hot water from the pot into the water cooler, mug, or heat-resistant measuring cup. A measuring cup enables you to accurately measure the correct amount of water for making tea.
Pour hot water into each cup.
Place tea leaves in the warmed teapot.
Pour hot water back into the teapot and brew for 3 minutes.
To ensure the flavor is evenly distributed in each cup, pour the tea from one end to the other.
Then go back and forth filling each cup in reverse order.
Keep pouring until the teapot is empty.
Leave the top ajar to prevent further steaming for the second brew.
Gyokuro is a tea that should be savored. By following these steps, you can experience the rich flavor and aroma that can only be found with the finest gyokuro.