Highest grade of Japanese Tea.
Produced mainly from Uji, Kyoto & Yame,
Fukuoka. The fields that are shaded three to four weeks.
After the buds are picked, leaves are steamed, dried and Kneaded.
Shading process defines the character of the tea
by reducing the catechin, increasing the L-Theanine
that bring sweetness.
High caffeine. Mellow sweetness flavour
HOW TO MAKE GYOKURO
Pour 80 to 90° water into tea pot. Pour hot water from tea pot into Yuzamashi (vessel to cool boiled water to 70 to 80°)
Then pour hot water from Yuzamashi into tea cups,
wait until temp drops to 60 to 70°.
*Around 60ml per Japanese tea cup
Put tea leaves into the tea pot 8g for 2 cups.
Pour hot water from
tea cups into tea pot.
(water wil be around
50° at this point)
Wait 2.5 min.
Pour evenly bit by bit back and forth from cup to cup.
Make sure to pour one last drop into the cup so that you able to enjoy the second cup as well.
(second cup only need 30 sec to infuse)