Gyokuro

Gyokuro is Japan's most prestigious green tea, shade-grown under reed or straw canopies for 20 days before harvest. This extended shading dramatically increases L-theanine and reduces catechins, creating a deep emerald color and an intensely sweet, marine-like umami flavor unlike any other tea. Brewed at lower temperatures with concentrated proportions.

Contenant recommandé: Small kyusu or hohin — Gyokuro's extremely delicate shaded leaves require the precise pour-control of a side-handle kyusu or lidless hohin; both vessels allow very short 30-60 second steeps at 50-6.

Gyokuro demands the lowest brewing temperature of any tea to fully express its umami. Use a concentrated ratio (5g per 100ml) and brew slowly. The first infusion at 60°C for 2 minutes, second at 65°C for 30 seconds, third at 70°C for 30 seconds.