Ever since discovering Gyokuro, my life has been forever changed. Sipping on it brings me into a blissful, meditative state. The Umami flavor is amazing. I am grateful to Japan for sharing this gift with the world.
This looks very interesting and delicious! Ive always been captivated by tea and would love to one day know and help with the process! In my country we don’t produce tea (and it’s hard to find non-tea bag ones) but coffee, which is also a lovely process and product! Once I graduate, I hope I gain enough Japanese fluency and resources to look for an internship here. Hopefully this can come true, but meanwhile I wish you a great day!
I found out about your company thanks to Jun and Rachel's channel, and was very touched by your story. Ordered several teas, can't wait to get them shipped here all the way to Slovakia! I wish you the best of luck!
I just received my first package of d:matcha okumidori all the way here in Tennessee and i cannot wait to try it! I really appreciated the little newsletter included in the shipment, too. :)
I think the best steep of gyokuro I've had was when I used room temp water, and let it sit for a bit. It was beautiful. It took on a jelly-like consistency n the cup, and the umami was exquisite. A marine element was very strong, but not overpowering. Try it people.
Hello, to get as much caffeine as you show in the book, do we need to brew 5 or 10 grams of Gyokuro? You brewed 5 grams, but no more than 50 ml of water, and the book says 100 ml of water. It seems to me that it would be more correct to write how much koin is contained in 5 grams of dry leaf. Thank you.
Hi Chris, You can brew the gyokuro multiple times! We would recommend following these steps: - First brew: 40°C for 1 1/2 to 2 mins - Second brew: 50°C to 60°C for 1 min - Third brew: 70°C to 80°C for 30 secs - Fourth brew: 90°C or boiling water is fine. Immediately pour the tea to your teacup, you do not have to wait for the leaves to steep. Please do let us know how it goes :)
