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 those who prefer their gyokuro slightly more astringent and served at
a higher temperature, Hekiun is a good choice, as it can be brewed with water in the
60 C to 80 C range. If you like the basic character of Hekiun, but prefer a tea that is
slightly richer in umami, then we recommend that you try Mantoku.