Our recommendations for brewing: 

1. Heat up the water to 50-60℃.
2. Preheat your cups and a teapot with 60℃ water.
3. Add 4 grams of gyokuro leaves into your warm teapot.
4. Pour 80 ml of water and steep for 2 minutes.
   To make the tea concentrated in flavour, the amount of water should be just enough to cover the leaves. If you prefer a less brothy liquor, use 200 ml of water per 4 g of tea.
5. Pour out the liquor into your cup until the last drop.
6. Reinfuse 5 times.

Kōridashi, also known as ice-brewing, is a unique and elegant method of tea preparation that involves using ice cubes to infuse the tea leaves. This method allows the tea to slowly release its flavours as the ice melts, resulting in a brew that is sweeter and mellower compared to traditional hot water methods.
The slow melting process of kōridashi minimizes the extraction of bitter compounds, which accounts for the smoother, refreshing and more delicate flavour profile. 

The word gyokuro translates from Japanese as jade dew.  This tea is absolutely different from other teas with its exceptional flavour profile, savoury umami taste, the pronounced natural sweetness, hints of fresh vegetables and beautiful elegant needle shape. 

Gyokuro is indeed the highest grade of Japanese green tea. It is known for its special cultivation process, which sets it apart from other green teas in Japan. During the growing process, the tea plants are shaded to reduce sunlight exposure for about 3 weeks before harvest. This technique encourages the plants to grow more slowly and promotes the development of certain characteristics in the leaves. Our 100% organically grown gyokuro is gradually shaded, which encourages the leaves to undergo gentle changes. The leaves are harvested by hand in spring and undergo a steaming process, which is a distinctive feature of Japanese tea production. 

One of the key benefits of shade growing is the increased production of the amino acid L-theanine, which is known for its relaxing properties and gives the tea its sweet, umami taste. L-theanine reduces anxiety and promotes concentration. The shade also increases the chlorophyll content in the tea leaves, which makes gyokuro of vibrant green color. 

Gyokuro tender leaves still have plenty of nutrients to offer after brewing them. There is a tradition in Japan to dip the leaves in vinegar or soy sauce, eat with rice or just sprinkle them with rock salt. Very delicious!