Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace. The concentrated umami in the cup can feel as though it had been squeezed out of freshly-picked tea leaves. To get all the umami, make sure to cool the water sufficiently after boiling.
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
Standard Gyokuro Brew
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add hot water
80 mL (3 oz)
60°C (140°F)
Cool boiling water to 60°C by transferring 3 times.
Standard Gyokuro Brew
2. Add hot water
80 mL (3 oz)
60°C (140°F)
Cool boiling water to 60°C by transferring 3 times.
3. Brew
90 seconds
Brew without stirring or disturbing the tea leaves.
Standard Gyokuro Brew
3. Brew
90 seconds
Brew without stirring or disturbing the tea leaves.
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.
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.