"If man has no tea in him, he is incapable of understanding truth and beauty." – Japanese Proverb
The end of the Edo period gave rise to one of the most beloved, revered green teas of Japan: Gyukuro. From the Uji region (near Kyoto) it was often served to the Emperor and the aristocracy. In modern times it is brought out for cherished guest to show respect. What give this tea its distinction is during its growing season, its covered to increase shade, which increases chlorophyll, which increases theanine (amino acid), and creates a spectacular rich, less bitter green tea with a haunting sweetness. It was first made for us by a Tea Master on a tea hunting trip to Shizuoka. The Master used a large amount of leaves in a small pot and brewed this emerald beauty at 140˚ for 2 minutes. Try it and you will see why this tea is so precious.
Ingredients: Japanese green tea
Directions: Heat 6 -8 oz of fresh water to a rolling boil (140ºF preferred) over a heaping 1/2 - 1 tsp for 1-2 minutes, strain and serve immediately.
HOW TO MAKE GREEN TEA
In general, green teas should be brewed anywhere between 1 - 3 minutes. The longer you allow green tea to steep, the more bitter it may become. So keep an eye on your timer.
Water: Fresh filtered water is preferred. Do not use distilled water. Depending on your area, tap water may contain chemicals or high levels of minerals which may affect the taste of the tea.
Temperature: Water temperature is just as important as timing. Green teas like to be around 170-180˚F. If you use boiling water, allow it to cool off for a few minutes to bring the temp down before pouring over loose tea leaves.
*Gyukuro Japanese Green Tea: Water temperature should be at 140˚F.
Time: In general, green teas seem to taste best brewed for 1-3 minutes. That said, you may prefer your tea lighter and/or stronger. Play around with the times to see what tastes best to you!