An 80g silver metal canister of Ippodo Tea Kanro gyokuro against a dark background, featuring an ornate orange label framed by green and pink floral borders, with a central illustration of a teal tea urn and the text 'IPPODO TEA CO. TERAMACHI-NIJO KYOTO JAPAN'.
An 80g silver metal canister of Ippodo Tea Kanro gyokuro against a dark background, featuring an ornate orange label framed by green and pink floral borders, with a central illustration of a teal tea urn and the text 'IPPODO TEA CO. TERAMACHI-NIJO KYOTO JAPAN'. - thumbnail 1 White plate of dark green prized high-grade loose leaf Ippodo Tea Kanro gyokuro tea leaves on white table - thumbnail 2 Ippodo Tea; Kanro, being poured from a beige teapot into a glass teapot with a light background - thumbnail 3
Rich & Replenishing

Kanro (80g Can)

Gyokuro
$70

Free shipping over $39 USD

Limited Holiday 2026 can. Kanro's plentiful umami and long finish make it a good gyokuro for slowly sipping in small servings.

Shelf lifeConsume quickly 
Serving size10g / 0.35 oz (~2 Tbsp.) 
Size2.6" × 2.6" × 4.5"
Net weight2.82 oz (80g)

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

A classic brew of gyokuro is lush and dense with umami in every drop. Sip slowly, savoring the experience through the finish.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/standard-gyokuro-brew

A classic brew of gyokuro is lush and dense with umami in every drop. Sip slowly, savoring the experience through the finish.

  1. 1. Measure the leaves
    2 tbsp. (10g / 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 "x2" written beside - Standard Gyokuro Brew
  2. 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 - Standard Gyokuro Brew
  3. 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 - Standard Gyokuro Brew
  4. 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 - Standard Gyokuro Brew
Prepare large amounts of tea with your everyday kyusu.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/recipe-for-sharing-gyokuro-sencha

Prepare large amounts of tea with your everyday kyusu.

  1. 1. Measure the leaves
    2 tbsp. (10g / 0.35 oz)
    Add tea leaves to a kyusu or teapot.
    Silver tablespoon filled with dried rolled Ippodo premium Japanese green tea leaves with "x2" written beside - Recipe for Sharing (Gyokuro or Sencha)
  2. 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 - Recipe for Sharing (Gyokuro or Sencha)
  3. 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 - Recipe for Sharing (Gyokuro or Sencha)
  4. 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 - Recipe for Sharing (Gyokuro or Sencha)
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