Product Overview
This tea is made by tea master Morita who has won three times the top prize at the National Tea Competition, the Minister's Award. His gyokuro earned an additional distinction of repute: thick liquid, with a taste not unlike buttered vegetables.
Once brewed, it produces pale green-yellow, with an unbelievable thickness and umami. The extracted liquor of the tea is intensely thick, and that seemingly jelly-like tea is enjoyed little by little while the powerful umami hit and the seaweed-like smell is admired.
We extend our gratitude to our Tea master Mr. Morita for producing such delicious tea, as well as to all green tea farmers.
Brewing Guide:
1. Heat your water to 155° F.
2. Measure out between 3-4 grams of tea on a scale, and place in your pot.
3. Fill your pot with about 2 ounces of the heated water (if you're using the special tiny Rishi pot, this will just fill the pot perfectly to the top.)
4. Infuse the gyokuro for 45 seconds and immediately begin to pour off smoothly and evenly. Decanting swiftly ensures the variables of time and temperature remain more under your control, which makes your brewing process more reliable.
Gyokuro can be re-steeped many times. A general rule of thumb is to brew the second infusion for 30 seconds at the same temperature as the first, the third a few degrees hotter for 1:30, and fourth and fifth for several minutes, a few degrees hotter each time.
