A gyokuro tea you can prepare without a kyusu
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.
In addition to the regular tightly twisted leaves, gyokuro is available as a konacha ("flakes" from dried leaves) called Gyokuro-ko. An interesting feature of Gyokuro-ko is that it can be easily made by putting some flakes onto a tea strainer, and pouring hot water through it into a teacup. This same method can be used to easily make a large batch of gyokuro for an office
or party setting.
Simple and flavorful - such is Gyokuro-ko!
