White packaging bag for Tekiro Gyokuro by Ippodo Tea with grey pointillism teapot and red writing and designs
White packaging bag for Tekiro Gyokuro by Ippodo Tea with grey pointillism teapot and red writing and designs - thumbnail 1 Loose leaf dark green rolled dried Ippodo Tekiro Gyokuro premium Japanese green tea on white plate on white table - thumbnail 2 Back of white packaging with red writing for Tekiro Gyokuro by Ippodo Tea showing Japanese and English instructions - thumbnail 3 Small white porcelain teacup of light yellow Tekiro gyokuro green tea beside small white two-cup Japanese kyusu teapot - thumbnail 4
Light & Smooth

Tekiro (50g Bag)

Gyokuro
(6)
$23

Tekiro is a versatile gyokuro with a light body and a smooth character. Enjoy during a meal and throughout the day.

Shelf lifeConsume quickly 
Serving size10g / 0.35 oz (~2 Tbsp.) 
Size4.3" × 7.9" × 1"
Net weight1.8 oz (50g)

Tekiro’s light body and smooth character make it a good tea for drinking throughout the day. When brewed at the standard 140°F, it has just enough sweetness and richness to be satisfying at mellow, slow tea sessions.

For a different experience altogether, brew with hot water for just 30 seconds, just like a bancha tea. Boiling water brings out a wonderful misty fragrance and a crisp taste from Tekiro. This method is good for enjoying during or after a meal, or for when you want a mug of tea to sip while reading a book.

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
A boiling-hot brew brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has a little more crisp, refreshing astringency, on top of gyokuro's dew-like sweetness.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/piping-hot-gyokuro

A boiling-hot brew brings out a vivid fragrance from gyokuro leaves. In the cup, this recipe has a little more crisp, refreshing astringency, on top of gyokuro's dew-like sweetness.

  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 - Piping Hot Gyokuro
  2. 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 - Piping Hot Gyokuro
  3. 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 - Piping Hot Gyokuro
  4. 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 - Piping Hot Gyokuro
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.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/iced-gyokuro

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. 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 - Iced Gyokuro
  2. 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 - Iced Gyokuro
  3. 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 - Iced Gyokuro
  4. 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 - Iced Gyokuro
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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