White packaging bag for Mantoku Gyokuro by Ippodo Tea with grey pointillism teapot and teal writing and designs
White packaging bag for Mantoku Gyokuro by Ippodo Tea with grey pointillism teapot and teal writing and designs Loose leaf dark green rolled dried Ippodo Mantoku Gyokuro light refreshing Japanese green tea on white plate on white table Back of white packaging with teal writing for Mantoku Gyokuro by Ippodo Tea showing Japanese and English instructions Porcelain teacup of straw colored gyokuro green tea beside plate of dark tea leaves and packaging for Mantoku Ippodo Tea
Light & Refreshing

Mantoku - 50g

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Choose Mantoku for a refreshing, light gyokuro with more crispness and less umami and sweetness.

Shelf life:Consume quickly 
Serving size:10 g / 0.35 oz (~2 Tbsp.) 
Size:4.3" × 7.9" × 1"
Net weight:1.8 oz (50 g)

We recommend Mantoku, the lightest body gyokuro we produce, for drinking throughout the day. While not astringent in the same way as a sencha, Mantoku has some dryness and pleasant bitterness that feel clean and crisp when we drink it after a meal.

We first recommend brewing Mantoku with boiling water, serving quickly in just 30 seconds. This method brings out the misty, mossy-green aroma from these leaves, and produces an energizing and light body tea good for drinking in a mug.

When brewing with the standard 140°F water, this tea produces a more mellow brew with slight sweetness and umami.

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.

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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