Gyokuro Tea Kanbayashi Shunsho Honten - Chihayafuru- 100g Green Tea KYOTO UJI
$ 19.05
Description
The Gyokuro Tea Kanbayashi Shunsho Honten - Chihayafuru is a premium green tea from Kyoto Uji. It comes in loose leaf form, with a weight of 100g. This high-quality tea has a shelf life of 4 months and is gluten-free, Halal certified, and sugar-free. It is perfect for tea enthusiasts looking for a flavorful and authentic Japanese green tea experience. Here’s the translation of the steps for brewing Gyokuro (Japanese high-grade green tea): What you’ll need: Gyokuro tea leaves (high-quality tea leaves) Kyusu (a teapot, ideally one for gyokuro) Tea cups (small cups) Hot water (temperature control is key) Thermometer (to accurately adjust the water temperature) Tea strainer (to filter out any remaining tea leaves from the teapot) Steps for Brewing Gyokuro 1. Adjust the water temperature Gyokuro should be brewed with water that is 60–70°C (140–158°F). If the water is too hot, the tea will become bitter. After boiling water, let it cool down or use a thermometer to measure and adjust the temperature. 2. Pre-warm the teapot It’s a good idea to warm the kyusu (teapot) before brewing. Pour a small amount of hot water into the teapot, swirl it around to warm it, and then discard the water. 3. Measure the tea leaves Use about 5 grams of gyokuro tea leaves for one brew. If you're using very high-quality gyokuro, you can add a little more for a richer flavor. 4. Add the hot water Pour the adjusted hot water (about 100–120ml ) into the teapot. Since gyokuro is brewed with a smaller amount of water, this helps to extract the full flavor of the tea. 5. First steeping (about 2 minutes) After adding the hot water, gently swirl the teapot to distribute the leaves evenly, and let it steep for about 2 minutes . Gyokuro requires a longer steeping time compared to regular green tea, allowing the full umami and sweetness to develop. 6. Pour the tea After 2 minutes, pour the tea into small cups. Pour evenly, ensuring you get the last drop from the teapot as it holds concentrated flavor. Don't waste any of the rich essence of the tea. 7. Second and third steepings Gyokuro can be brewed multiple times, each time with slightly different parameters. Second brew : Increase the water temperature slightly (to about 80–85°C or 176–185°F), and steep for 30 seconds to 1 minute . Third brew : Use water at around 90°C (194°F) and steep for a shorter time (10 to 30 seconds). Final Notes Gyokuro is known for its deep umami and sweetness. By paying attention to temperature and steeping times , you can fully appreciate its delicate flavor. The key is to brew it slowly and carefully. The most important things to remember when brewing gyokuro are controlling the water temperature and managing steeping time . By following these steps, you’ll be able to enjoy the full, rich flavor of gyokuro tea.
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