Brewing Guide
2–3 rounded teaspoons (approx. 6–8 g) per 150–200 ml water, 55–60 °C, steep for 2 minutes.
We recommend preparing up to five infusions. For subsequent infusions, the steeping time should be reduced to 15–20 seconds each, while the temperature may be increased to around 75 °C according to taste."
Packaging & Storage
Directly packaged for us on-site in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. When closing the bag, press out as much air as possible to keep the tea well preserved. Alternatively, and especially for longer-term storage, we recommend our stylish and airtight tea caddies.
Recommended Teapot
Ideal is a Banko Kyusu, crafted from the distinctive violet Banko clay. Renowned for its high iron content and traditional reduction firing, this exceptional clay enhances the finest flavour notes of Gyokuro – from its rich amino acids and fresh chlorophyll to its unique, delicate nuances. Because of Gyokuro’s deep steaming and fine leaf particles, we especially recommend our Banko Kyusu with a built-in, ultra-fine stainless steel mesh filter. Another excellent option, cherished by Gyokuro connoisseurs, is a premium Shiboridashi without a handle, ideal for bringing out intense umami flavours.
