Mastering the Art of Brewing Gyokuro Tea

Today, we'd like to talk about how to truly enjoy Gyokuro, a premium type of Japanese green tea. With just a few simple tips, you can greatly enhance its flavour.

Brewing Gyokuro at a Low Temperature

Gyokuro is traditionally brewed at a low temperature of around 50°C. This is primarily to maximize its unique sweetness and umami. Let's delve into four reasons why brewing at a low temperature is key:

1. Sweetness and Umami - Theanine Effect

Gyokuro is traditionally brewed at a low temperature of around 50°C. This is primarily to maximise its unique sweetness and umami. Let’s delve into four reasons why brewing at a low temperature is key:

2. Suppressing Bitterness - Catechin Control

Have you ever found Gyokuro to taste bitter? This is likely due to catechins. Typically, high temperatures can extract more catechins, leading to bitterness. A gentle, low-temperature brew can help suppress catechin extraction, unveiling a smoother flavour.

3. Preserving Delicate Aroma

One of Gyokuro’s joys is its aroma. Brewing at a lower temperature preserves its unique sweet and subtle fragrance. Higher temperatures can dissipate these aromas, so to relish the true scent, a gentler brew is recommended.

4. Temperature: The Magic of Taste

Finally, a note on temperature. By keeping it between 40°C and 60°C, you can achieve a mellow flavour. This approach minimises astringency and bitterness, highlighting Gyokuro’s inherent sweetness.

Give It a Try!

For those keen to try, why not give it a go? Brew your favourite Gyokuro at 40°C to 60°C for 1-2 minutes. You’ll likely be surprised by its delicate flavour and aroma!

At Kanoa, we offer workshops for hotels and restaurants, sharing the correct brewing techniques of Gyokuro with professionals. If you are interested, please feel free to contact us.