Uji Gyokuro
A shaded green tea grown in the beautiful region of Uji, Kyoto prefecture, the oldest tea growing region in Japan.
Gyokuro tealeaves are shaded from the sun during growth for three weeks prior to harvest to increase the amino acid content, for a rich umami flavour. This gyokuro is made in the traditional way using covers made of rush straw. Only the youngest top leaves and unopened bud are picked by hand.
The shiny emerald green leaves taste sweet, brothy and vegetal when brewed at a very low temperature. In Japan Gyokuro is brewed in a small porcelain teapot called a houhin, and drunk from very small cups to savour the flavour.
Learn how to brew Gyokuro here.
Brew: Measure 5g (1 heaped teaspoon) per 120ml cup. Infuse at 55°C for 2 minutes. Alternatively, brew like a sencha at 60°C for 1 minute.
A shaded green tea grown in the beautiful region of Uji, Kyoto prefecture, the oldest tea growing region in Japan.
Gyokuro tealeaves are shaded from the sun during growth for three weeks prior to harvest to increase the amino acid content, for a rich umami flavour. This gyokuro is made in the traditional way using covers made of rush straw. Only the youngest top leaves and unopened bud are picked by hand.
The shiny emerald green leaves taste sweet, brothy and vegetal when brewed at a very low temperature. In Japan Gyokuro is brewed in a small porcelain teapot called a houhin, and drunk from very small cups to savour the flavour.
Learn how to brew Gyokuro here.
Brew: Measure 5g (1 heaped teaspoon) per 120ml cup. Infuse at 55°C for 2 minutes. Alternatively, brew like a sencha at 60°C for 1 minute.
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