Gyokuro is cultivated under direct sunlight until new buds begin to sprout. From that point until harvest, the tea plants are carefully shaded from sunlight.
This cultivation method, known as hifuku saibai (shaded growing), reduces the production of catechins—the compounds responsible for bitterness—while enhancing the sweetness and umami by increasing amino acid content. During this process, the soil is also enriched with ample nutrients to support optimal growth.
This specialized cultivation method results in Gyokuro with a deeply concentrated umami and sweetness, creating a truly refined tea experience.
The recommended brewing method for Phenimax’s organic, pesticide-free Gyokuro involves using a very low water temperature and a small amount of water, allowing you to savor the first few drops slowly. Experience the profound depth of flavor as it unfolds like ripples across your palate.
One of the most fascinating aspects of Gyokuro is its ability to undergo dynamic flavor transformations depending on water temperature, volume, and steeping time. To help you discover your perfect brew, we have prepared a temperature-based brewing chart.
Whether you prefer a richer, more intense Gyokuro or a milder, more delicate flavor, use this guide to craft your ideal brewing recipe.
How to Brew Warm Gyokuro
Organic Gyokuro (1 Pack: 7g) – Single Serving
Utensils
・Hohin (Teapot)
・Teacup
・Yuzamashi (Water Cooling Vessel)
Water Volume, Temperature, and Brewing Time
・Water Volume: 30ml
・Water Temperature: Approximately 30–40°C (86–104°F)
・Steeping Time: 180 seconds
Directions
- Place 7g (1 pack) of tea leaves into the hohin (handled teapot).
- Once the water reaches a boil, pour 30ml into the yuzamashi (water cooling vessel) and let it cool to approximately 30–40°C (86–104°F).
- When the water reaches 30–40°C, pour it into the hohin, cover with the lid, and let it steep for 180 seconds.
- Slowly pour the tea into the teacup, ensuring every last drop is extracted.
Nisenme (Second Infusion)
For the second infusion, follow the same brewing method as the first. For the third and fourth infusions, use approximately 60ml of water at 70–80°C (158–176°F) to enhance the flavor. After enjoying the tea, we recommend sprinkling a pinch of rock salt over the used tea leaves and savoring them as a finishing touch.
How to Brew Chilled Gyokuro
Brewed slowly over an extended period using only cold water.
As the water slowly permeates every part of the tea leaves, it enhances the aroma while concentrating the tea’s natural sweetness and umami, resulting in a refined and flavorful cold brew.
Cold brew tea (Sencha, Gyokuro, and Temomi-cha) can be deliciously prepared using the same recipe.
Utensils
・Hohin (Teapot)
・Teacup or Small Glass
・Ice
Water Volume, Temperature, and Brewing Time
・Room-temperature Soft Water: 50ml
・Steeping Time: 10 minutes
Directions
- Place one pack of tea leaves into the hohin (teapot).
- Pour 50ml of room-temperature soft water into the hohin.
- Let it steep for about 10 minutes. In the meantime, prepare 1–2 ice cubes in a teacup or small glass.
- Once the steeping time is complete, slowly pour the tea into the cup or glass, ensuring every last drop is extracted.
Nisenme (Second Infusion)
Pour approximately 90 ml of hot water into the hohin and immediately transfer it to the teacup. This allows you to enjoy a refreshing astringency that was not present in the first infusion.
