A good tea for newcomers to gyokuro
Being a shade-cultivated tea, gyokuro is rich in theanine-an amino acid responsible for gyokuro's full-bodied mellow sweetness and slightly viscous nature. In Japan, there is a special name for this taste: umami. Generally, the higher the grade, the richer the umami taste.
While many teas are served hot and consumed as a means to quench a thirst, gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very comfortable 60 C. Indeed, gyokuro's refined, luxurious taste is meant to be savored, not rushed.
For those who prefer their gyokuro slightly more astringent and served at a higher temperature, Mantoku is a good choice, as it can be brewed with water in the 60 C to 80 C range. If you find that you like the basic character of Mantoku,but prefer a tea with a bit less umami, then we recommend that you try Hekiun.
If you are purchasing this tea for your own consumption, this 100g bag is a good choice. It contains enough tea for about 10 kyusu (Japanese teapot) servings, perfect if you like to drink gyokuro once a day or so. To enjoy the freshest taste, please try to use the tea within 2 weeks of opening the package. If you are trying gyokuro for the first time, we recommend that you consider starting with a 50g bag of Rimpo instead.