Make a perfect cup of gyokuro

Both of our gyokuro teas are from Uji which is famous in Japan for producing the finest gyokuro.

Netto Gyokuro is fragmented and brewed at a higher temperature. There is also a lower steeping time of one minute. It is also excellent served iced during the summer months.

For Uji Tezumi Gyokuro:

If you have an electric kettle set the temperature at 70°C (158°F). Then pour over leaves in your teapot and steep for 3 minutes.

Traditional teapot method: reduce water temperature by pouring hot water from one container to another.                

gyokuro kettle

 Bring the kettle to a boil.

         

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gyokuro steeping

 Pour hot water from the kettle into the pot. This procedure warms the teapot.

          

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measuring water for green tea

 Pour hot water from the pot into the water cooler, mug or heat-resistant measuring cup.  If you use a measuring cup, it allows you to measure the proper amount of water to make tea.

            

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cups of Japanese gyokuro

 Pour hot water into each cup.

            

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putting gyokuro leaves in teapot

 Place tea leaves in the warmed teapot.

            

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pouring water into teapot

 Pour hot water back into teapot and brew for 3 minutes.

            

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pouring cups of gyokuro

 To ensure flavor is equally distributed in each cup, pour the tea into the cup from one end to the other.

            

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filling gyokuro cups

 Then go back and forth filling each cup in reverse order.

            

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pouring gyokuro into cups

 Keep pouring until the teapot is empty.

 

leave teapot lid ajar for second gyokuro infusion

 

Leave the top ajar to prevent further steaming for the second brew.

gyokuro pour

Gyokuro is a tea that should be savored. By taking these steps you can experience the rich flavor and aroma that only can be found with the highest quality gyokuro tea.

Netto Gyokuro

Uji Tezumi Gyokuro

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