White simple traditional packaging bag with Japanese characters for Ippodo Tea Co. top-recommended Kanro gyokuro
White simple traditional packaging bag with Japanese characters for Ippodo Tea Co. top-recommended Kanro gyokuro Brewing instructions printed on back of white traditional packaging bag for Ippodo Tea Co. Kanro gyokuro Teacup of brewed straw-colored gyokuro green tea alongside plate of dark green tea leaves and packaging for Kanro Ippodo Tea White plate of dark green prized high-grade loose leaf Ippodo Tea Kanro gyokuro tea leaves on white table Small white porcelain kyusu and teacup holding Kanro gyokuro beside white small plate of loose leaves on wooden serving tray
Rich & Replenishing

Kanro - 50g

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Kanro's plentiful umami and long finish make it a good gyokuro for slowly sipping in small servings. Try this tea for your first taste of Ippodo gyokuro.

Shelf lifeConsume quickly
The best before date is 180 days from when it is freshly packaged in Japan. For the best experience, consume within around one month of opening.
Serving size10 g / 0.35 oz (~2 Tbsp.)
Up to 3 pots can be brewed with the same leaves.
Size 3.9" × 1" × 7.9"
Net weight1.8 oz (50 g)

Kanro’s name means “sweet dew,” and this tea has a plentiful rich character until the last drop. We recommend Kanro to those drinking Ippodo gyokuro for the first time, as an introduction to the rich experience that this category of tea has to offer, and as a representative of Ippodo gyokuro. We also recommend this tea as cold brew, to taste the full potential of its deep umami and sweetness.

Ways to Prepare

Our standard recipe for brewing loose-leaf gyokuro. Brew a cup when you feel you need a change of pace.

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
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.
Three porcelain teacups beside a small porcelain kyusu with arrows instructing to transfer tea from one vessel to the next
Three porcelain teacups beside a small porcelain kyusu with arrows instructing to transfer tea from one vessel to the next
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.
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Standard Gyokuro Brew
3. Brew
90 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Standard Gyokuro Brew
4. Serve
Pour out every last drop.
Enjoy in your favorite teacup or mug.

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.

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.

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.

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
Iced 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 water from glass carafe into white porcelain Hasami-yaki teapot containing Gyokuro green tea leaves and ice cubes
Pouring water from glass carafe into white porcelain Hasami-yaki teapot containing Gyokuro green tea leaves and ice cubes
Iced Gyokuro
2. Add boiling water
210 mL (7 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
60 seconds
Brew without stirring or disturbing the tea leaves.
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Iced Gyokuro
3. Brew
60 seconds
Brew without stirring or disturbing the tea leaves.
4. Serve over plenty of ice
Pour out every last drop.
Enjoy in your favorite glass, teacup or mug.
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot over ice in small glass
Pouring green tea from ivory Tokoname-yaki ceramic kyusu teapot over ice in small glass
Iced Gyokuro
4. Serve over plenty of ice
Pour out every last drop.
Enjoy in your favorite glass, teacup or mug.

Cold brew with just ice and clean water to bring out gyokuro's full lushness, natural sweetness, and umami.

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
Cold Brew Gyokuro
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add ice water
210 mL (7 oz) Chilled water
Pour chilled water to cover tea leaves.
Pouring water from glass carafe into white porcelain Hasami-yaki teapot containing Gyokuro green tea leaves and ice cubes
Pouring water from glass carafe into white porcelain Hasami-yaki teapot containing Gyokuro green tea leaves and ice cubes
Cold Brew Gyokuro
2. Add ice water
210 mL (7 oz) Chilled water
Pour chilled water to cover tea leaves.
3. Brew
15 minutes
Brew without stirring or disturbing the tea leaves.
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Small white porcelain Japanese kyusu teapot with blue logo on lid sitting beside orange stop watch timer on white table
Cold Brew Gyokuro
3. Brew
15 minutes
Brew without stirring or disturbing the tea leaves.
4. Serve
Pour out every last drop.
Enjoy in a wine glass or snifter to fully appreciate its elegance.
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Pouring light green tea from white porcelain Hasami-yaki kyusu teapot with blue logo into white porcelain Japanese teacup
Cold Brew Gyokuro
4. Serve
Pour out every last drop.
Enjoy in a wine glass or snifter to fully appreciate its elegance.

Prepare large amounts of tea with your everyday kyusu.

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 premium Japanese green tea leaves with
Silver tablespoon filled with dried rolled Ippodo premium Japanese green tea leaves with
Recipe for Sharing (Gyokuro or Sencha)
1. Measure the leaves
2 tbsp. (10 g / 0.35 oz)
Add tea leaves to a kyusu or teapot.
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wood table
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wood table
Recipe for Sharing (Gyokuro or Sencha)
2. Add boiling water
240 mL (8 oz) 100°C (212°F)
Pour boiling water to cover tea leaves.
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wooden table
Pouring hot steamy water from stainless steel tea kettle into brown clay side-handle Japanese Yakishime Kyusu on wooden table
Recipe for Sharing (Gyokuro or Sencha)
3. Brew
30 seconds
Brew without stirring or disturbing the tea leaves.
4. Repeat and serve
Pour out every last drop into a pitcher. Repeat steps 2-4 (with zero seconds brew time) until the pitcher is full.
Serve to your guests.
Pouring green tea from above from brown Yakishime clay kyusu teapot into large glass carafe with white Ippodo Tea engravings
Pouring green tea from above from brown Yakishime clay kyusu teapot into large glass carafe with white Ippodo Tea engravings
Recipe for Sharing (Gyokuro or Sencha)
4. Repeat and serve
Pour out every last drop into a pitcher. Repeat steps 2-4 (with zero seconds brew time) until the pitcher is full.
Serve to your guests.

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