Kakurei High Quality Gyokuro

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Not available
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Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Siberia
Average preparation
140 °F / 60 °C 1 min, 30 sec 10 g 3 oz / 88 ml

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  • “Ippodo tea indicates that Gyokuro should be steeped for 90 seconds at 140 F (60 F). Suggested ration of tea to water is 2 Tbsp (yes, Tbsp!) to 3 ounces (80ml) of water. To cool water to the...” Read full tasting note
    Siberia 18 tasting notes

From Ippodo

Being a shade-cultivated tea, gyokuro is rich in theanine an amino acid
responsible for gyokuros full-bodied mellow sweetness and slightly viscous nature.
In Japan, there is a special name for this taste: umami.
Generally, the higher the grade, the richer the umami taste.

While many teas are served hot and consumed as a means to quench a thirst,
gyokuro is different. A typical serving is a precious 1/3 of a teacup at a very
comfortable 60 C. Indeed, gyokuros refined luxurious taste is meant to be
savored, not rushed.

For seasoned gyokuro drinkers who prefer a slightly weaker umami taste,
Kakurei is an excellent choice. If you find that you like the basic character of
Kakurei, but want a tea with a bit less sweetness, then we recommend that you
try Tekiro. For a more full-bodied gyokuro, try our Rimpo.

About Ippodo View company

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1 Tasting Note

18 tasting notes

Ippodo tea indicates that Gyokuro should be steeped for 90 seconds at 140 F (60 F). Suggested ration of tea to water is 2 Tbsp (yes, Tbsp!) to 3 ounces (80ml) of water. To cool water to the proper temperature, Ippodo suggests transferring the water three times by first pouring into a cup, transferring that to a second, then third cup, then the tea pot.

Preparation
140 °F / 60 °C 1 min, 30 sec 10 g 3 OZ / 88 ML

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