Gyokuro Preparation

Gyokuro Preparation

Uji Tezumi Gyokuro preparation is not the same as our other gyokuro teas.

Netto Gyokuro is high quality gyokuro. Netto Gyokuro leaves are broken into small bits. This method of curing and processing makes this tea able to accommodate much higher temperatures than Uji Tezumi Gyokuro.

Uji Tezumi Gyokuro is more delicate. You should brew with water at a much lower temperature. Uji Tezumi Gyokuro leaves are not broken into small bits. The elegant leaves are left intact. Only the highest quality leaves are selected.

To brew Uji Tezumi Gyokuro it is best to use water that is between 50 and 60 degrees Celsius (120 to 140 degrees Fahrenheit). After bringing the kettle to a boil let it cool for about 10 to 15 minutes. It is best to use a water thermometer to get the right temperature.

You also use more tea when you brew Uji TezumiGyokuro. Use 1 1/2 to 2 heaping teaspoons of tea for 8 ounces of tea. Brew for 3 minutes.

For Netto Gyokuro bring the kettle to a boil and allow it to cool for 3 minutes. Add one heaping teaspoon of tea into a Japanese teapot and add 8 to 12 ounces of hot water. Brew for 2 minutes.

At $24.75 for 40 grams (1.4 ounces) Uji Tezumi Gyokuro is one of the most expensive teas in Japan. It is naturally sweet and has a sublime gyokuro flourish.

For gyokuro only the youngest flush leaf is picked. Special cultivation techniques are employed to produce a tea that is famous for its rich flavor and pale lemon-green color. Gyokuro tea plants are grown in the shade for approximately three weeks before harvesting begins. Removing direct sunlight in this way reduces leaf photosynthesis which alters the proportions of flavanols, amino acids, sugars, and other substances that provide tea aroma and taste.

Both are premium gyokuro from the first harvest in Uji!


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