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.… Read more
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, Mantoku is a good choice, as it can be brewed with water
in the 60 C to 80 C range. If you find that you like the basic character of Mantoku,
but prefer a tea with a bit less umami, then we recommend that you try Hekiun.
