Gyokuro Superior
Gyokuro, which means Jade Dew in Japanese, is admired as the highest grade of Japanese green tea. Its leaves are grown in the shade for twenty days before being expertly picked by hand. Then they are immediately steamed, dried and carefully rolled into distinctive shapes resembling pine needles. Gyokuro is harvested only once a year in the early spring. The delicate flavor and slightly sweet aftertaste makes Gyokuro the choice of green-tea connoisseurs. This Gyokuro comes from Hoshino, Fukuoka Prefecture, which consistently produces excellent, high quality teas. This is a tea not to be missed!
Instructions:
Basic preparation;
Use 2 teaspoons of tea per 8-12 oz of water. Steep for 1-2 minutes with 150 Fahrenheit.

If you are interested in a lighter brew try using 1 teaspoon.

If you are interested in a stronger brew try steeping for 3 minutes or stirring the tea before removing the leaves.

This tea can also be prepared in three other methods;

For a creamier brew, try steeping the 2 teaspoons of tea per 8 oz of water in ice water for 5 minutes. After the time is up, discard the water, pour boiling water directly over the leaves and remove the leaves immediately.

For a cold tea try steeping 2 teaspoons per 8oz of water in ice water for 6 hours in the refrigerator. This yields a creamy chilled tea.

For a Sencha Do preparation, use a Kyusu style tea pot with a combined tea cup capacity that equals the pots capacity. First warm the pot and cups by pouring boiling water directly into the empty pot, swirl the water, pour into the cups and discard all of the water. Measure out one to two tablespoons of tea per ten ounce pot. Using approximately 160 degree water, brew the tea for 45 seconds before emptying the pot into the cups. Enjoy successive infusions in the same method, increasing the steeping time by 15 second when the tea begins to mellow in flavor.
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