Gyokuro, Japan’s „noble dewdrop“, is as unique in production as in preparation. For the
21 days of shading only certain tea plants are suited. Next, the tea is ripened for half a
year in order to develop its full flavor. The entire flavor unfolds especially well when
preparing the tea the traditional Japanese way with a Kyusu (a special Japanese Kyusu)
and multiple infusions.
12 g tea leaves (6 level Teelamass) per 300 ml filtered water, boiled and cooled for
about 25 min. to 50°C/122°F. Allow to brew 3.5 min.