Spring Gyokuro

This exquisite Gyokuro presents a profoundly sweet and savory umami character, reminiscent of fresh seaweed and verdant spring vegetables. Delicate notes of sun-ripened apricots emerge, adding a subtl. It leans umami, sweet and vegetal.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Fukuoka, Japan from the Tsuyuhikari cultivar. This batch is from the Spring harvest.

Starts at $14.29 from Yuko Ono, or about $0.75/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $4.50 per session. Explore more green teas on Teadar.