Gyokuro Reserve (Grower's Series)

Tea type
Green Tea
Ingredients
Not available
Flavors
Cut grass, Ocean Breeze, Salty, Seaweed, Soybean
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Jason
Average preparation
160 °F / 71 °C 1 min, 30 sec 17 oz / 500 ml

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3 Tasting Notes View all

From Maeda-en

This is our ultimate green tea, made with the finest gyokuro leaves, hand-picked and gently rolled into beautiful needles. It is a strong balance of sweet and savory, with hints of oceanic breeze.

For an exquisite cup, we suggest brewing a tablespoon in a cup (8 oz or less) of warm water (140 to 160F) for 2 to 4 minutes.

About Maeda-en View company

Maeda-En has been in business for the last 25 years as an importer, manufacturer and wholesaler of green tea & green tea desserts. Our Japanese grown, fresh quality green teas are shipped directly from our production factory in Japan to the states and then world-wide.

3 Tasting Notes

82
1919 tasting notes

Since I had a not very successful steep of a different gyokuro earlier, I thought I’d give another one a try with, I hope, a more successful steep.

This time I’m steeping at the high end of the range recommended on the tin. 160F, the lowest temperature available on the Breville.

This has both a fresh cut grass smell and an edamame-like undercurrent in the dry leaf. The steeped tea is pale yellow-green with leaf particles floating in it and a fine green residue at the bottom of the cup.

The tea’s aroma does smell like a sea breeze, fresh and a bit salty, with a hint of seaweed. Not heavily marine (no fishiness).

At this temperature, there is no “wateriness” as with the Lupicia I had earlier. I think I might try the Lupicia Pine Breeze at 160F.

This tea, too, is a bit drying to the mouth, but otherwise has a soft mouthfeel. It has a savory aftertaste that hints of saltiness without actually being salty.

I may never be sure I’m making gyokuro correctly, but I think the slightly higher temperature may be the way to go for me, anyway, as it seems to pull a richer flavor from the leaves without bitterness or a scalded aspect.

I have not had that many gyokuros, but this one, for me, seems to stand up to the textbook definition.

Flavors: Cut grass, Ocean Breeze, Salty, Seaweed, Soybean

Preparation
160 °F / 71 °C 1 min, 30 sec 2 tsp 17 OZ / 500 ML

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75
46 tasting notes

Rich, almost creamy. The lower steeping temperature lets you savor every flavor component. Delish!

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