Gyokuro Brewing Guide
Gyokuro is a rarity even in Japan. An ultra luxurious tea that is shade grown, hand picked and gently processed, Gyokuro provides the most decadent and umami rich experience one can find anywhere. While the art of producing Gyokuro is declining in Japan, it’s dumbfounding richness and dashi-like mouthfeel have gained a dedicated following outside of Japan - especially with chefs and sommeliers.
Kettl gyokuro recipe for 2
Gather your tools. In order to brew a traditional serving of gyokuro, you will need:
- A bag of your favorite Kettl Gyokuro
- Tea kettle with boiling water
- A kyusu (teapot)
- Two small tea cups.
- Digital kitchen scale
- Tea strainer (optional)
Bring your water to a boil.
Pour 70 mL or 2.5 ounces of boiling water into your kyusu.
Pour directly from your kyusu into your serving cup and allow the water to cool for 60 seconds. This brings the water to the ideal brewing temperature of 140 F or 60 C.
Weigh out 7 grams of Kettl Gyokuro (or roughly 2 tsp) and add it to your kyusu.
Start a timer and immediately pour the water from your serving cup back into your kyusu.
When the timer reads 120 seconds, evenly distribute the brewed tea between your two tea cups by pouring from your kyusu with a rocking motion through your strainer. Enjoy.
For a second steep and third steep, repeat with similar parameters.
Quieting the mind, and body, the process of brewing Gyokuro is unique and provides an experience unlike almost any other. Whether carving out time for yourself, or sharing tea with a friend, Gyokuro makes for an unforgettable moment in time.
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