Gyokuro Tea
Gyokuro is the most luxurious of Japanese green teas. It is similar to Matcha, as it is grown in the shade to produce a soft umami flavour. Protected from the glare of the sun, and harvested just once a year, in Spring, when only the youngest and sweetest leaves are picked. These are then steamed, dried and rolled.
How to Prepare Gyokuro
Frequently Asked Questions
What is Gyokuro?
Gyokuro is one of the most luxurious Japanese green teas. It is grown under shade before being harvested once a year in spring, producing a distinctive sweet, rich and deeply umami flavour.
How should I brew Gyokuro?
Gyokuro is best brewed at a lower temperature than most Japanese green teas. We recommend using around 3g of tea with 60ml of water at 50–60°C, steeping for around 90 seconds before pouring completely.
Where does the best Gyokuro come from?
Yame in Fukuoka, Kyushu, is one of Japan’s most celebrated regions for Gyokuro. We particularly recommend Gyokuro from Hoshino Seichaen, one of the finest tea producers in the Yame region.
