Gyokuro

Gyokuro Preparation

Kanro Gyokuro.

Preparation for Kanro Gyokuro is not the same as our other gyokuro teas.

Netto Gyokuro is high quality gyokuro. The leaves for Netto Gyokuro are aged a bit longer and the leaves are broken into small bits. This method of curing and processing makes this tea able to accommodate much higher temperatures than Kanro Gyokuro.

Kanro Gyokuro is more delicate and must be brewed with temperatures that are much lower. The leaves in this tea are not broken into small bits, the elegant twisted leaves are left intact. Only the highest quality leaves are selected.

To brew Kanro Gyokuro it is best to use water that is between 50 and 60 degrees Celsius (120 to 140 degrees Fahrenheit). After bringing the kettle to a boil let it cool for about 10 to 15 minutes. It is best to use a water thermometer to get the right temperature.

You also use more tea when you brew Kanro Gyokuro. Use 1 1/2 to 2 heaping teaspoons of tea for 8 ounces of tea. Brew for 3 minutes.

For Netto Gyokuro bring the kettle to a boil and allow it to cool for 3 minutes. Add one heaping teaspoon of tea into a Japanese teapot and add 8 to 12 ounces of hot water. Brew for 2 minutes. For Uji Gyokuro let the kettle cool for about 5 minutes.

At $27.50 for 50 grams (1.75 ounces) Kanro Gyokuro is one of the most expensive teas in Japan. It will cost one to two dollars to brew 8 ounces of tea. It is naturally sweet and has a sublime gyokuro flourish.

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