Gyokuro
Gyokuro is grown in the shade during the last weeks before picking, so the plant produces more amino acids, such as L-theanine.
Taste
Intensely umami and sweet, almost brothy, with little bitterness.
How to brew it
50–60°CTemperature
1.5–2 minSteeping time
Use 4 to 5 grams per 150 ml of water at 50–60°C and steep for 1.5 to 2 minutes. Lukewarm water brings out the best in it.
Goes well with
Pairs with refined fish dishes, sashimi and steamed vegetables.
More: green tea
- Sencha · Green tea · 70–75°C
Fresh and grassy, with umami and a slightly astringent finish. Think spinach and seaweed. - Matcha · Green tea · 70–80°C
Creamy, umami and grassy, with a sweet undertone. - Longjing · Green tea · 75–80°C
Nutty and sweet, with notes of chestnut and a fresh, light bitterness. - Genmaicha · Green tea · 80–85°C
Savoury and toasty, with a fresh green undertone.