Treasured as one of most precious and most noble of all japanese tea. Uji Gyokuro (first flush) is said to be the best.
Carefully grown in the shade for twenty days before harvesting, shading defines the character of the tea by reducing the photosynthesis process and so increasing the chlorophyll content. The leaves become dark green and the tannin content is reduced, making a sweeter and less astringent tea. As a result, you will get a pure and green vegetal fresh tea.
Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green colour.
- Aids in weight loss
- Lowers blood pressure and cholesterol
- High antioxidants
- Boosts metabolism
- Boosts Energy
- Prevents Dementia
- Helps the skin looking radiant and acne free
- Boost immunity
- Improve oral health
Sweetness and mellow aroma.
Rolled, needle-shaped tea leaves
Normal way - Pour 60°C water into a 250-350ml cup and infuse with a Gyokuro tea bag.
Kyusu (Teapot) Method - Place (7-8g) 1.5 tablespoons of Gyokuro into the Kyusu, pour 60°C water and steep for 1.5 to 2 minute then serve. Repeat for further brews.
Cold Gyokuro - Place 1-2 teabags into a bottle of water and put in the fridge for a few hours or overnight and it is ready to drink.
Iced Gyokuro - This brewing method is time consuming but provides the most noble taste and it creates a finished tea that is low in caffeine, since caffeine is extracted best in hot water. Place (7-8g) 1.5 tablespoons of Gyokuro into the Kyusu and fill it up with ice. Wait for the ice to thaw naturally at room temperature and it is ready to serve.