If you consider yourself an ?dvanced?green tea connoisseur, perhaps you may have considered or have even tried brewing gyokuro. Since good gyokuro is expensive, it? common for people to try it once, not find it to their liking, and then give up on it. This is often a result of an enthusiast brewing it like they brew their normal sencha green tea. Once you have tried a good gyokuro brewed correctly, however, you will understand what a great green tea it actually is.

In case you are not aware, gyokuro is shade grown green tea. About 3 weeks before the anticipated harvest date, the tea bushes are covered under 90% shade. This is accomplished by building an enclosure around the plants using bamboo poles covered with rice straw. All of this of course means extra labor, which has a lot to do with why gyokuro is so expensive in the first place. Obviously, there is a reason why growers go to all of this trouble ?gyokuro is delicious!

Probably the most important aspect of brewing gyokuro is temperature. Gyokuro needs to be brewed at a lower temperature than other green teas, about 155 Fahrenheit (68 Celsius.) Since water boils at 212F, obviously the temperature needs to be reduced somehow. Even when cooled, however, one can? really start the process with water that is 155F for numerous reasons. If one pours 155F water into a teapot that has been sitting at room temperature, expect that the water will no longer remain at 155F, but

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