*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea
Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

Gyokuro

Gyokuro leaves are cultivated away from sunlight through the use of a special oishita covering for 20 days prior to picking. By preventing interaction with direct sunlight, the leaves are made more flavorful, and with a melting sweetness. The finer these fresh, deep green leaves are wound, the higher quality the tea. In a teacup the tea will appear yellow and nearly transparent, and in the mouth the tea will have a unique, refined softness.

To further bring out the flavor of Gyokuro, effort must also be placed into preparing the tea. The gyokuro must be steeped longer in low-heat, 50C water and then served in extremely small amounts. You'll only get a mouthful with each cup, but in return you'll be able to enjoy up to four brews from the same batch of tea leaves. Gyokuro is slightly different from normal tea and features a high class, refined flavor.

* Preparation Method
Point: Gyokuro should be prepared with 40-50 C (104-122 F) water

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1.Pour Boiling Water into Teapot

The most important thing to pay attention to when preparing gyokuro is the heat of the water. The water should be warm-around 40-50 C. First boil the water, then pour it into the teapot, cover with lid, and let it cool.

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2.Transfer Water to Teacups

To further cool the water, you should now transfer the boiled water to teacups. With gyokuro each cup should only contain 30ml or so of water.

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3.Wipe the Teapot and Insert Tea Leaves

Make sure to wipe away all liquid from the teapot before you insert the tea leaves. You will have to insert more gyokuro than other teas-roughly 2 heaping teaspoons per person (5g). However, if you plan to make gyokuro for over 3 people, you should use a little less tea and water.

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4.Pour the Water from the Teacups into the Teapot and Steep for 2 Minutes

Transfer the water from the tea cups to the teapot, cover with lid, and let steep for 2 minutes. Take care not to move the teapot or disturb it in any way.

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5.Pour Small Amounts of Tea into Each Cup

In order to get the best blend of strength and flavor, pour small amounts of tea into each cup. Continue pouring until you've poured every last drop from the teapot as any liquid left in it will cause further brews using the same tea leaves to taste worse .



Go find the best tea for you

Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea