Gyokuro Green Tea

Instructions

1. Prepare the water
   Heat filtered water to 140°F (60°C) - significantly cooler than for most teas. Gyokuro requires a lower temperature to prevent bitterness and preserve its delicate flavors. Use a thermometer for accuracy.
2. Warm the teapot
   Pour a small amount of the heated water into the teapot and swirl it around to warm the pot. Discard this water. This step helps maintain the brewing temperature throughout the steeping process.
3. Measure and add tea leaves
   Add 3 tablespoons (15g) of Gyokuro leaves to the warmed teapot. The ratio of leaves to water is higher than typical green teas because Gyokuro is traditionally brewed stronger.
4. First infusion
   Pour the 140°F (60°C) water over the leaves. Use about 2oz (60ml) per person for the first infusion. Steep for exactly 2 minutes. This first infusion will yield the characteristic sweet, umami flavor that Gyokuro is renowned for.
5. Serve the tea
   Pour the tea evenly between cups, making sure to distribute the last drops equally as they contain concentrated flavor. Traditional serving involves pouring a little tea into each cup in rotation until the teapot is empty.
6. Subsequent infusions
   For a second infusion, add slightly hotter water (150°F/65°C) and steep for only 30 seconds. For a third infusion, use water at 160°F (71°C) and steep for 1 minute. Each infusion will highlight different aspects of the tea's complex flavor profile.