Origin: Kirishima-shi - Kagoshima Prefecture, Japan
Taste: Deep velvety umami, with notes of kombu and a sweet vegetal finish.
Quality: Organic, Shade-grown for 21+ days, only the top three tender leaves per stem used.
Ratios:
Modern - 5g gyokuro, 150ml water ranging from 50-70 C 122-158 F; infusion time 1-3 minutes; subsequent infusions 2 & 3 - 20 seconds per infusion.
Traditional - 5-7g gyokuro, 60-80ml water 50-60 C 122-140 F; infusion time 3 minutes, subsequent infusions 3-4 minutes.
Preparation: Preheat teapot and tea cup (Kyusu - 急須 & Yunomi - 湯呑み) with water 80 C and above. Pour out the teapot preheat water and add in desired amount of gyokuro, then pour in your desired amount of water and let rest covered. Pour off preheat water in your teacup and pour in the tea promptly. Enjoy once it’s cooled enough for your taste. Careful not to burn yourself. :3
