Traditionally cultivated in the Okabe area of the Shizuoka Prefecture by Third-generation Gyokuro Master Mr Tohei Maejima, the precious tea trees are carefully shaded with hand made Komo mats in the final three weeks leading to harvest. Tohei-san’s refined technique results in deep forest emerald green leaves infusing a mellow jade liquor filled with vegetal essence and lasting umami.
Smooth, Vegetal, Savoury
Gyokuro Green Tea
Kyusu, Classic teapot in Ceramic or Porcelain.
Learn how to make Jade Dew Gyokuro to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 81°.
Weigh 1.6g of Jade Dew Gyokuro, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 1:20min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.