How to Brew Gyokuro
Gyokuro tea is one of the most expensive teas in the world--and one of the most difficult to brew. The literal translation of the Japanese name means "jade dew." It is a pale green tea that is always drank alone as an after-meal treat or on special occasions.
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Instructions
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Buy genuine Gyokuro tea. It is expensive and some merchants might pass off an inferior grade of green tea. True Gyokuro is harvested only once a year--in the spring. Two months before harvesting, each bush is surrounded by black cloth and a straw mat is placed on top of the structure. This interrupts the photosynthesis process and keeps the theanine from converting to catechins, which produces the naturally sweet and delicate flavor of Gyokuro.
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Measure one gram of tea and 20 milliliters of good-quality water--not tap water--for each cup of tea. There will be no water loss because the water will not be boiled. All green tea is prepared at lower temperatures than black tea, but Gyokuro is prepared at even lower temperatures--and it is extremely sensitive to temperature. It is best if you use a Japanese teapot with the built-in stainless steel strainer. The water should be heated in a stainless steel pot. All utensils should be very clean.
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Heat the water to 150 to 160 degrees Fahrenheit, then pour it into the cups and teapot. Swish it around to heat the cups and teapot, then pour it back into the pot. Put the tea in the empty pot. When the water is between 120 and 140 degrees Fahrenheit, pour it in the teapot on top of the tea. Let stand for 2 to 2 1/2 minutes. Serve immediately.
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Practice these steps until you can make the tea properly. Everybody's equipment is slightly different and every strain of Gyokuro is slightly different. Brewing Gyokuro is a skill rather than a method, and skills require practice.
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Tips & Warnings
Good water is essential to making good tea. Pure water, strangely enough, does not make good tea. The trace minerals in expensive water makes it taste good--and it is essential to making good tea.
Brewing Gyokuro tea is a skill that takes some practice. Be prepared to make several cups of bitter--and expensive--tea before you get it right. Water, tea, temperature, time and equipment all are crucial to brewing a cup of this temperamental and unforgiving tea.
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Resources
- Photo Credit green tea image by Ragne Kabanova from Fotolia.com
