Premium Select Gyokuro (30g Bag)

In summer, for respite from the heat and humidity, we brew a lot of teas cold. The method brings out an elegant richness that's best enjoyed in a glass, almost like fine whiskey. Among our blends, Premium Select Gyokuro has the lushest, most delectable taste as cold brew, so we encourage you to experience it this season.

Every year, the top tea farmers in Japan enter the best of their harvest into tea competitions, hoping to earn prestige and recognition for their efforts. Our Premium Select series features our exclusive blend of these farmers' competition-level teas. Hand-selected by our president from farms only in the Kyoto region.

The highest quality gyokuro fields receive constant hands-on care and attention. Farmers precisely monitor and fertilize the soil to keep it lofty and nutritious. They adjust the shades that cover the field so that the new leaves sprout in almost complete darkness. With a team headed by our president and master blender, we blend precious harvests from these farmers to achieve an unparalleled gyokuro with harmony and depth.

Cultivated by expert hands under dark shade.

Indigo-green, needle-like leaves.

Breathtakingly clear and vibrant tea.

Savor as cold brew, like daiginjo sake.

This tea is robust, but clear, with round umami and a pure, dew-like character. On first sip, the umami wells up, like a bubbling brook. After swallowing, secondary notes of sweetness gently emerge and linger ... and linger.

Its fragrance is like an ocean spray, and agedashi tofu. After slowly sipping three or more brews, we feel peaceful and clear.

Those curious about trying the pinnacle of gyokuro will find its smooth, savory taste remarkable, but accessible. Aficionados will enjoy the complexity of the blend and the intricacies of its aftertaste for steep after steep.

We recommend enjoying this tea in a focused way, whether in a dedicated session, or with just a small snack in the afternoon.

First, try it the standard way by brewing with just-warm temperature water. This method will fully draw out the eye-opening umami from these tea leaves. To accommodate the just-warm brew, heat the cups with boiling water and discard before serving.

Next, try it cold by brewing with ice water and serving in a small snifter glass, like a fine daiginjo sake. This method will produce a clear, resonant tea with delectable sweetness. Serve after lunch, or at happy hour.

For the full experience, rebrew these precious tea leaves many times, and enjoy how the fragrance and taste evolve each time.