How To Brew Gyokuro Green Tea - A Decisive Guide To Brewing Delicious Gyokuro 

Thank you for the very detailed description of how to brew Gyokuro green tea. I already drank green and black teas before but after watching your video a little while back I decided to order a Japanese tea set with a kysu similar to the one you use in your video. I also ordered Gyokuro tea and have experimented with brewing. A wonderful experience which starts with the preparation right up to the actual tasting. Thank you once again.

Great video! I just bought my first batch of gyokuro and I’m looking forward to using the advice you provided.

You description about why to use a wide, flat bodied pot rather than a taller thinner one was very informative.

I should like to know the proportions. How much water and weight of the leaves ?

Excellent video. I must say I'm still confused as to how many times tea leaves can be reused. Do you drink cup after cup? What happens when you only want one cup?

Awesome video! How much tea do you use for a single person brewing? How much water do you use?

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Is there a particular reason for boiling water and then allowing it to cool instead of using a kettle with temperature control to achieve the desired range? I assume the practice of using tools like a Yuzamashi probably originated from the lack of precise water temperature control in the past, which is now available. Does this method affect the flavor and quality of green tea?

Excellent!!! Thanks so much. I'm enjoying this amazing tea this weekend.

After all those infusion you can eat the tea leaf with some soja sauce. :)

Great video! Perfect timing, I am just about to have your Tokuya "Kamo Wild" gyokuro, Thanks Tyas!!!

What is the flat and wide tea pot for Gyokuro called? Need the name to buy it online.

Just buy a kettle with thermometer!

Thank you for sharing with us the art and method of brewing gyokuro. This was informative and I look forward to enjoying the tea very soon ☺️

I LOVE IT!

Excellent video. Very informative. What is the ratio of tea to water that you use? I grew up in Japan but moved to the United States when I was young. I am trying to reconnect with my past by delving deeper into Japanese traditions. Exploring different teas is part of my journey.

In my opinion any of the brew should not be bitter at all, i'd say any green tea shouldn't taste bitter ever, it's the sign of overbrewed tea. My way of gyokuro is first brew 1,5 - 2 min, second +10 degrees 20 - 30 sec, third another 10 degrees and around 40 sec and it never come out bitter but almost the same sweet, leafy flavour as intense as first batch. I see that grymac at the second brew, when i have it i know i botched my brewing.

Good Video with your explanation! If I boil water at 50-60 degree instead of 90 degree which waiting it cooling down to 50-60 degree, will Gyokuro flavor/taste/aroma be different?

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Thanks for the explanation on the water temp. I understand the bitterness not being released and catechins, but I think my goal is to get as many catechins out of my tea in as possible in order to obtain the health benefits provided by the catechins (polyphenols). I suppose I will just brew mine unconventionally (gasp!).

i see you have a handmade teapot by mr umehara! i have the same one and its always the one i go to for when im brewing gyokuro :) such a rich and delicious tea to be savoured

Will try this asap, thanks for the magistral lesson!

Just started brewing gyokuro my Kyusu is coming In The mail. Thank you for the heads up on the how to do video bro. Can’t wait to try

Thankyou, I have a Hatsuzumi tea I have been using this same method with. The length of steeping not quite the same but the temperatures are. I’m not sure if that’s the best way to take advantage of it but the method does help me discover how I prefer to drink a new tea.

Where do we find one of those tea kettles? That is amazing!

Thanks for this! How do you keep your kettle warm? Are you just using an electric herd? Also, do you use a Tetsubin for boiling water?

Really loved starting my day with this video! Personally, depending on the tea, I often like to make my first steep pretty concentrated - with cool (around 60 degrees) water and just covering the leaves, leaving it for 2-3 minutes. And for subsequent brews I start increasing the temperature by about 5-10 degrees (depends on how many steeps I normally get out of the tea) and brewing for 15-60 seconds at a time at kyusu's full capacity. The insight you shared into the functions of various kyusu shapes was very insightful - definitely going to try to implement that into my brewing practice now - thank you!

This is great!

I want to ask a question, what is your size of kyusu? I want to buy a good kyusu for my gyokuru and also for high grade sench and other high grade Japanese green teas, but my budget is not infinite, and I found 2 good options 250 ml or 110ml kyusu with the same shape as yours, what do you think? Which should I buy? Because I was theorizing about to brew gyokuru in 250 ml kyusu but with amount of water 100 ml for example, is it ok? Do we need to fill it with water till the lid? I would like to hear a detailed answer. It seems to me 250 ml kyusu will give the same results for gyokuru and sencha etc. just by using smaller amounts of water. Thanks! Of course, if I had a lot of money I would buy both sizes.

Thank you for this video, Tyas. I was a bit surprised to see you pouring boiling water on those leaves for the third brew. I'm more on the "gentle but longer" side of brewing Gyokuro, but I'll definitely give your method a try. I was wondering : I might have missed something during the video, but what would you say is - in your opinion - a good leaf to water ratio for most Gyokuros ?

It's a decent tea. Kind of expensive last I checked. I prefer hojicha 😁