Gyokuro Karigane

Gyokuro Karigane Japanese Tea

This tea is a Kukicha is made with the stems of leaves which are accumulated during the sorting process while making Gyokuro. Thus, it has stronger Umami and sweetness.

Map of Japan's Tea Regions

Mie Region

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About Gyokuro Variety

Gyokuro is made only from the youngest leaves of the first flush. Tea bushes for Gyokuro are covered with mats made of straw "yoshizu" or some other material, blocking the direct sun in early April (about 20 days before the first harvest). This prevents a type of amino acid in the leaves from changing into more bitter catechin. Gyokuro is slightly sweet and extremely flavorful, and is the most exquisite tea of all Japanese teas.

Steeping Instructions

Water: 175 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 - 1.5 minutes

1. Boil freshly drawn water and let it cool down to the appropriate temperature.

2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3. Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.