Ippodo's origins date back three centuries to the year 1717, when Rihei Watanabe established a shop called Omiya to sell tea and ceramics. In 1846, the shop was renamed Ippodo, which literally means “preserve one.” The name was bestowed by Prince Yamashina, who enjoyed Ippodo tea and wanted the shop to preserve one tradition: providing high quality tea. This family owned business is now in the hands of its 6th and 7th generation. 

Drawing from 300 years of expertise, Ippodo's labor-intensive production process involves carefully handpicking, shade growing and rolling the tea leaves which gives the tea its full-bodied and umami-rich flavours. Imbued with each brew is the concept of ichi-go ichi-e (meaning: one opportunity, one encounter), a wisdom taught in the traditional Japanese tea ceremony that embraces each fleeting moment with tea. 

Brewing Recommendations

1. Brew hot water and allow to cool till 70℃～75℃.
2. Preheat your tea cup by filling it with the 70ºC water to the 60% mark and allow this to cool to 60℃～65℃. To brew a pot, measure out multiple cups of water and set aside.
3. Put Gyokuro tea leaves in the pot. For 3 servings, 3 full teaspoons of tea (about 7-8 g). For 5 servings, 4 full tea spoons (about 10-12 g).
4. Once the water that's been set aside cools to 50℃～55℃, its ready for brewing. Fill the warm water back into the pot, and wait for 1.5 - 2 minutes for the first infusion. Finish off the first infusion before attempting further infusions.
5. For a second infusion, use water of a little higher temperature than for the first (55℃～60℃) and let the tea draw for only 30 seconds before filling up to 70% it into the cups.
6. For a third infusion, use water of even higher temperature than for the second and let the tea draw for only 15 seconds.

Brewed gyokuro leaves has the texture of young spinach leaves and can be eaten and here are some suggestions to use the brewed leaves:

• Dipped in soy, salt, ponzu, sesame or chilli oil, served as a side dish
• Mixed with a sesame dressing
• Toasted and turned into a gyokuro furikake with sesame seeds, bonito flakes and salt
• Toasted and ground with salt into a dipping condiment for tempura
• Tossed into a salad
• Seasoned and used as a filling for onigiri