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Quantity :

Gyokuro-ko (Flakes) 100g bag


Size of Package: W7.0 x D4.0 x H17.5 cm
Net Weight: 100 grams
Per Serving (1 pot): 8 grams
Shelf Life: 150 days

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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 ℃. 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!

To make delicious, authentic gyokuro using a kyusu teapot

1. Place 2 level tbsp. (about 10 g) in kyusu teapot (strainer).
2. Add 240 ml of hot water (at about 70℃).
3. Brew for about 20 sec.
Hint: Don't shake the teapot while brewing. When serving, pour out every last drop.

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