Gyokuro Tea

Instructions

1. Prepare your water
   Heat spring or filtered water to 140°F (60°C). This lower temperature is crucial for Gyokuro tea to prevent bitterness and extract the tea's natural sweetness and umami. If you don't have a thermometer, bring water to a boil and let it cool for about 7-10 minutes.
2. Warm your teaware
   Pour some of the warm water into your teapot and cups to preheat them. Swirl the water around to heat the vessels evenly, then discard the water. This helps maintain the proper brewing temperature.
3. Measure the tea leaves
   Place 10 grams (approximately 2 tablespoons) of Gyokuro tea leaves into your warmed teapot. The high leaf-to-water ratio is essential for the rich, concentrated flavor that makes Gyokuro special.
4. First infusion
   Pour 180 ml (6 oz) of the 140°F water over the leaves. Steep for exactly 2 minutes for the first infusion. The first brew will be the most flavorful and contain the highest concentration of amino acids responsible for the signature umami taste.
5. Pour and serve
   Pour the tea into the warmed cups, distributing it evenly. In traditional Japanese service, pour a small amount into each cup, then go back and fill them completely to ensure even flavor distribution. Make sure to pour out every last drop as it contains concentrated flavor.
6. Subsequent infusions
   For a second infusion, pour slightly hotter water (150°F/65°C) over the same leaves and steep for only 30 seconds. For a third infusion, use 160°F (71°C) water and steep for 45-60 seconds. Each infusion will have a different flavor profile, with later brews becoming more astringent but still flavorful.