PREMIUM GYOKURO | Gokou Cultivar

Gyokuro Gokou is part of our limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.

Made from tea leaves that have been shade-grown for 30 days from the Gokou tea cultivar, this Gyokuro has undergone a light steaming process (Asamushi).

The beautifully rolled leaves have the classic pine needle shape of high-grade Gyokuro, brewing a soft and clean liquor that is rich in vegetal notes (think of young sprouts) and light Umami aftertaste.

When brewed at higher temperatures (70°C+) light floral notes are released too.

Season: Spring 2024 / 1st harvest.

Flavour profile: Light and clean, with crisp vegetal notes and a light Umami aftertaste.

Origin: Hoshino, Fukuoka (Japan)

Related Collections:

• Shincha
• Sencha & Kukicha
• Gyokuro & Kabusecha
• Japanese Black Tea
• Kyusu Teapots & Yuzamashi
• Yunomi Teacups
• Tea Storage Jars

Hot Gyokuro Tea:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 60°C water
3. Infuse for 120 sec.
4. Repeat 2-3 times. Adjust brewing parameters according to taste.

Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

Cold Brew Gyokuro:

1. Place 4-5g of leaves into a large Kyusu or glass bottle.
2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

Flash Chilled Gyokuro:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 60°C water
3. Infuse for 3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

Iced Brew Gyokuro:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Fill up the Kyusu with ice cubes
3. Let ice thaw at room temperature
4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).