One of Japan’s rarest teas, a creamy, sweet green with soft asparagus notes.
Grown alongside decorative flowers, strawberries and mandarin oranges, this Gyokruo (translated “jade dew”) is a super-premium first-flush Japanese green tea. Gyokuro gains additional depth and complexity from the practice of shading the bushes. Deprived of the sun, the plant pours higher levels of essential nutrients into fewer leaves, giving the finished tea a deep jade-green color and a sweeter, less astringent flavor. This particular Gyokuro was made in the Fukamushi (or deep-steamed) style, resulting in more broken leaves and a cloudier cup—as well as a fuller body and more intense flavor.
How to Brew
For Best Brewing
- Use one heaping teaspoon of loose leaves per 8 fl oz of 215° water.
- Let it steep for 5 minutes. Wait patiently for perfection.
The liquor of a green tea is typically a green or yellow color, and flavors range from toasty, grassy (pan-fired teas) to fresh and streamed greens (steamed teas) with mild astringency.