Hot water being poured into Japanese artisan made ivory kyusu Japanese teapot from shining stainless steel stovetop kettle

Piping Hot Gyokuro

Aromatic, soothing, and cozy. Hot brewing brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has more a little crisp, refreshing astringency, on top of gyokuro's dew-like sweetness. Recommended for light and medium category gyokuro blends.
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Silver tablespoon filled with dried rolled Ippodo Gyokuro premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo Gyokuro premium Japanese green tea leaves with
Piping Hot Gyokuro
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add boiling water
210 mL (7 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
Pouring hot water from silver kettle into ivory Tokoname-yaki ceramic kyusu teapot
Pouring hot water from silver kettle into ivory Tokoname-yaki ceramic kyusu teapot
Piping Hot Gyokuro
2. Add boiling water
210 mL (7 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
Ivory Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Ivory Tokoname-yaki ceramic kyusu teapot set beside orange clock timer on white table
Piping Hot Gyokuro
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot into small white porcelain Japanese teacup
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot into small white porcelain Japanese teacup
Piping Hot Gyokuro
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.

Gyokuro using this recipe:

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More Gyokuro Recipes

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Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup

Standard Gyokuro Brew

Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace.
Hot water being poured into Japanese artisan made ivory kyusu Japanese teapot from shining stainless steel stovetop kettle

Piping Hot Gyokuro

A boiling-hot brew brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has more a little crisp, refreshing astringency, on top of gyokuro's dew-like sweetness.
Pouring luminescent green tea over ice in three glasses straight from Yakishime Japanese kyusu teapot against ombre surface

Iced Gyokuro

For a fast, fragrant pitcher of iced tea, brew a strong batch of gyokuro using boiling hot water, and then pour over ice, diluting its strength and balancing its flavor.