Gyokuro
Gyokuro
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Gyokuro stands among the most prestigious types of Japanese green tea, renowned for its unique cultivation and distinctive flavor. Its name, meaning "precious dew," reflects the meticulous care required in its production and the value of every drop of this exquisite beverage. Three weeks before harvesting, the tea plants are shaded, slowing photosynthesis and increasing the L-theanine content in the leaves. The result is a tea with a pronounced umami flavor, complemented by a gentle sweetness. Gyokuro is renowned for its sweet, velvety texture and rich umami notes. This tea is a true delight for tea enthusiasts and those looking to experience the luxury of Japanese tea traditions.
Preparation Guide
Preparation Guide
The traditional preparation of Gyokuro involves using water at a temperature of 50, 60°C. Use 3 grams of tea for every 50 ml of water. Steep the tea until the leaves open fully, with subsequent infusions requiring shorter steeping times. Serve the tea in small cups to savor its rich umami flavor.
The Wisdom of Tea
The Wisdom of Tea
The Old Man and the Shadow
I was already gray-haired when I first brewed Gyokuro on my own. My grandfather always said: “This tea does not like the light.” He shaded the leaves, the pot, even his thoughts before starting. That day I sat alone and poured lukewarm water over the leaves. Slowly. When I drank, I felt silence as flavor for the first time. And I finally understood him. Gyokuro is not for every day. It is for the moments when you wish to hide.
