Gyokuro is the most sought after and expensive type of green tea from Japan.
This Gyokuro come from Isa Bay in Mie Prefecture which has 800 years of history for producing high quality tea.
Cultivation and production of Gyokuro is unique where the leaves are covered to block out sunlight for 20 days before harvesting. This process produces more amino acid and theanine, while catechin (the source of bitterness in tea) decreases, giving rise to a sweet flavour, forming a “mild in taste” and a “greenish in colour”, which is not found in other products.
Great care is taken when preparing this tea to specific requirements. As guidance the twice the weight in dry tea leaves for a given quantity of water (e.g. 6 to 10 grams for 180 ml); cooler brewing temperatures (in the range of 50C-60C instead of 65C-75C for sencha);a longer steeping duration, at least for the first infusion (90 second instead of 1 minute for sencha). Due to its high quality, the thick tea leaves maintain their pleasant flavour for up to 4-5 servings.
Since gyokuro steeps at such a mild temperature, it is recommend pre-heating both the pot and cup to maintain the warmth of the tea as one drinks it. It is normally consumed very slowly to savour its distinctive flavour.
Gyokuro is the most sought after and expensive type of green tea from Japan
Sweet and mild flavour
Clear jade green infusion
Cooler brewing temperature and longer steeping time than other Japanese green tea
Tea for a Connoisseur