Gyokuro in french press?

You can brew tea with pretty much anything.

I have brewed gyokuro with cold water, with ice, in alcohol (well, that’s another story), etc.

The thing to keep in mind with gyokuro is not to brew it in hot water, because then in becomes bitter and the whole point of gyokuro is to extract the amino acids (umami and sweetness) instead of the astringency and bitterness (catechins and caffeine).

Keep leaf to water ratio low, and basically experiment until you get the desired flavor. If the taste is too concentrated try adding a little more water.

For the sake of all teas, don’t press down when you use the French press because it mashes out all the bitterness that the leaf was trying not to release