2024 Spring Gyokuro

Gyokuro is a type of Japanese green tea which is shaded ~20 days before harvesting. The shading of the tea increases amino acids - such as L-Theanine, while decreasing other compounds such as catechins and tannins. In addition, gyokuro is known for high chlorophyll content, and producing a beautiful emerald liquor.

Gyokuro differs from sencha as being more umami, and a sweet and savory profile - while being less bitter. Interestingly enough, sencha and gyokuro are made from the same tea leaves, with the shading before harvesting being the only major difference. Our gyokuro is forward with fresh vegetable broth, with a light sweetness and refreshing, crisp finish.

Special Storage Instructions: Japanese green teas are delicate teas and oxidize quickly - for maximum freshness, we recommend to store them in an air-tight container in the refrigerator!

Characteristic Tasting Notes:

Vegetal, seaweed, light sweetness

Brewing Instructions:

Water Temp: 140-160F

Amount: 5-7g tea, 140-200ml vessel

Steeping Time: 

1st Infusion: 4-6 seconds.

2nd Infusion: 6-8 seconds.

3rd Infusion: 10-12 seconds.

4th Infusion:  16+ seconds.

Western Brewing Method:

Use 5g of tea for every 0.5 liters (~2 cups) of water. Fill teapot or brewing device with water between 150F and 170F and steep for 3-4 minutes. Strain, and enjoy!

Cold Brew Instructions:

We recommend enjoying Japanese green teas cold brewed as a special treat!

Cold Brew: Use 5-7g of tea for every 0.5 liters (~2 cups) of water. Add tea directly to chilled or room temperature water, seal container/brewing device, and put into the refrigerator. Wait approximately 18-24 hours, strain, and enjoy!