Uji Gyokuro “Kanro” (甘露)

Tea type
Green Tea
Ingredients
Not available
Flavors
Not available
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Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by mbrictson
Average preparation
140 °F / 60 °C 1 min, 30 sec 4 g 4 oz / 118 ml

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  • “Outside Kyoto station I stumbled across the brightly-lit storefront of Itohkyuemon, which had just opened in autumn of 2013. I tasted some samples and left with a 50g packet of “Kanro” gyokuro for...” Read full tasting note
    mbrictson 10 tasting notes

From Itohkyuemon

Our highest quality Gyokuro tea, recommended by the owner. As with ‘Seifu’, it was named ‘Kanro’ by a head monk of the famous temple, Manpukuji in Uji city. Enjoy the unique taste of this special tea. For best results, we highly recommend that you pour boiling water into a cup and then let it sit for three to four minutes before adding the tea leaves.

[ From http://www.itohkyuemon.net/recommended_items.html ]

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1 Tasting Note

10 tasting notes

Outside Kyoto station I stumbled across the brightly-lit storefront of Itohkyuemon, which had just opened in autumn of 2013. I tasted some samples and left with a 50g packet of “Kanro” gyokuro for ¥1575 (about $15).

I’m not very familiar with gyokuro teas, but it seems that “Kanro” (甘露) is a designation of the quality. Kanro is somewhere in the middle: not “extra” or “ultra” premium, but perhaps higher grade than your average gyokuro.

The packaging recommends lukewarm water (50°C). I found that slightly warmer water also works well (58°C).

This tea brews up with a nice pale evergreen color that is less yellow than sencha. The wet leaves look like cooked spinach and have a rich vegetal aroma. The liquid is very sweet and tastes like cooked vegetables. Lots of umami.

Some gyokuro I’ve tried are very intense and are an acquired taste. This Kanro is more mild and very easy to drink.

4.2g leaves, 4oz water @ 58°C (136°F), 1 minute 30 seconds.

Preparation
140 °F / 60 °C 1 min, 30 sec 4 g 4 OZ / 118 ML

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