Gyokuro - Joshu 40g

Gyokuro Joshu by Marukyu Koyamaen is a high grade gyokuro with deep, jewel green leaves. The aroma is deep and intense with the sweet floral scent of jasmine. The first brew is savoury with deep vegetal and umami flavours. The mouthfeel is luxurious and smooth. Joshu is am elegant medium bodied gyokuro with more depth and complexity. Gyokuro tea is cultivated in the same process as Tencha (used for matchas) and presented as rolled leaves that support multiple brews. The 2nd and 3rd infusions draw out its deeper umami flavours and the seaweed and savoury notes develop. Joshu has a similar profile to the full-bodied matchas in the ceremonial line. Enjoy Joshu in the mornings or as an afternoon tea with desserts that enhances its floral scent and creamy taste like shortbread biscuits, scones and tarts.

Marukyu Koyamaen's '丸久小山園', history spans 300 years, and epitomises a commitment to quality in tea production. Located in the heart of Uji, Kyoto, this esteemed tea grower, procurer, and blender boasts a private estate dating back to 1704. Their range of Japanese green teas are meticulously crafted through a combination of traditional and modern techniques and remains unparalleled in the world of Matcha making. Favoured by the tea schools, shrines, temples and widely seen in the kitchens of some of the world's best restaurants and hotels, the Marukyu Koyamaen name today is far reaching and widely recognised.

Preparation Method

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.

Weight | 40g 
Origin | Kyoto prefecture, Japan