Gyokuro Sishou - The essence of Japanese tea art
80g
We'll be honest with you: when we sipped a cup of Gyokuro for the first time, we pulled a face. Was that supposed to be green tea? The few milliliters of liquid were so full of aroma and umami that we were reminded more of a strong miso soup . Curious, we took another sip. And then another. We had never experienced anything like it before.
Gyokuro cultivation in Japan accounts for only 0.5% of the annual harvest. Many Japanese have never drunk Gyokuro themselves. Despite its rarity and the demanding cultivation methods, which are almost considered an art form, Gyokuro represents the quintessence of Japanese tea culture . The name translates as "precious dew". The complex care, shading the plants before harvest and a special pruning technique help Gyokuro to develop an intense, dense aroma that can be tasted in every cup.
Our Gyokuro Sishou is a tea of the highest quality, produced with a lot of effort and care. You also need a little dedication to prepare it correctly , but we assure you: it's worth it! A large amount of tea leaves and very little water are used, which is only heated to 50-70 degrees. The low water temperature increases the brewing time to up to 3 minutes. The result is the essence of umami as you have never experienced it before . Prepare yourself for a surprise!
preparation
Our preparation recommendation (for beginners)
- 5 g (3 tsp) tea
- 300 ml water, 70 degrees
- First infusion: 1.5 minutes brewing time
- Second infusion: 30 sec. brewing time
Original Japanese preparation
- 5-10g (3-6 tsp) tea
- 60 ml water, 50-70 degrees
- 2.5 minutes brewing time
Making tea is a personal experience. Here is our tip, but you can experiment with amounts and water temperatures yourself.
Gyokuro Sishou - The essence of Japanese tea art
80g
We'll be honest with you: when we sipped a cup of Gyokuro for the first time, we pulled a face. Was that supposed to be green tea? The few milliliters of liquid were so full of aroma and umami that we were reminded more of a strong miso soup . Curious, we took another sip. And then another. We had never experienced anything like it before.
Gyokuro cultivation in Japan accounts for only 0.5% of the annual harvest. Many Japanese have never drunk Gyokuro themselves. Despite its rarity and the demanding cultivation methods, which are almost considered an art form, Gyokuro represents the quintessence of Japanese tea culture . The name translates as "precious dew". The complex care, shading the plants before harvest and a special pruning technique help Gyokuro to develop an intense, dense aroma that can be tasted in every cup.
Our Gyokuro Sishou is a tea of the highest quality, produced with a lot of effort and care. You also need a little dedication to prepare it correctly , but we assure you: it's worth it! A large amount of tea leaves and very little water are used, which is only heated to 50-70 degrees. The low water temperature increases the brewing time to up to 3 minutes. The result is the essence of umami as you have never experienced it before . Prepare yourself for a surprise!
preparation
Our preparation recommendation (for beginners)
- 5 g (3 tsp) tea
- 300 ml water, 70 degrees
- First infusion: 1.5 minutes brewing time
- Second infusion: 30 sec. brewing time
Original Japanese preparation
- 5-10g (3-6 tsp) tea
- 60 ml water, 50-70 degrees
- 2.5 minutes brewing time
Making tea is a personal experience. Here is our tip, but you can experiment with amounts and water temperatures yourself.
The high-quality teas and the first-class advice make Shinkoko the best address for green tea enjoyment for me.– Daniela K.
Friendly and competent advice, quick processing and, above all, a great matcha that will enrich my life from now on.– Christian K.