High Grade Gyokuro (Japanese: 玉露, "jade jewel or dew"- due to the colour of infusion.) is a type of premium quality green tea from Japan. It differs from Sencha (a classic unshaded green tea) in being grown under shade (10 days with reed covered plants cuts the sun by 50%, 10 more days with reed shades to cut sun 95%) rather than the full sun. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour and aroma. Gyokuro is often made from specialized cultivars such as Asahi, Okumidori, Yamakai, and Saemidori, and is prized as the highest quality of Japanese teas.

Our Gyokuro is grown in the Uji district of Kyoto, the oldest gyokuro-producing region in Japan, is supplied via a traditional tea shop that has been operating since 1803.

A rich, umami and incredibly full bodied tea "soup" this tea has to be tried to be believed; oily, dense and sweet, the aroma is incredible..

Cultivar - Gokou.

Preparation-

1. Traditional Gyokuro preparation -a challenge, you won't regret it..!! - 5g tea per 30ml of water at 35-40 Deg.C for 5 minutes. Slowly reduce steep times, just covering the tea with room temperature water to enjoy small amounts of tea; oily, dense, rich, sweet and fresh, with a gentle astringency and aftertaste that lingers and lingers. Incredible..!!!

(*useful tools - Shiboridashi or Yixing "Easy Gaiwan")

2. Alternatively try a moderately heavy hand and add 8g for 200ml, steep at 50-60 Deg.C for 1-2 minutes again and again..!!

3. "Western Style - Steep 7-8 g in 500ml at 70 Deg.C for 90 seconds then 3 minutes (or increase the tea/water ratio and squeeze in a 60 s steep first..!!)

A note- We finally have our favoured Japanese teas back in stock after a horrible time with COVID logistics. Shipping is STILL a drag and a slight price increase was needed to reflect this. Hoping this will change into the future but until then thanks for your understanding, Stu