Gyokuro Green Tea

Gyokuro green repast is the maximal grade of green repast in Japan. It is usually drunk from diminutive repast cups and it is usually sold in smaller quantities than most other green teas. Gyokuro leaves are a rich, dark green because the bushes are covered with reed screen two or threesome weeks prior to picking. This protects the leaves from direct sunlight, and helps to produce a subtler and mellow flavour than sencha green tea. When sencha leaves are picked, they are steamed and then dried. The leaf stems and veins are removed in the drying process. And unlike other green teas, the leaves are not rolled.

Gyokuro green tea has a mild and delicate flavour. There should be little taste of contractility when drinking gyokuro green tea. When you brew gyokuro you should ingest 2 heaped teaspoons per 240ml (8oz.) cup of water. Heat the teapot and repast cups as explained above (with sencha green tea), and let the water cool slightly individual to about 50-60 degrees C(122-140 degrees F). You should steep the repast for 2-3 minutes.

Brewing lax leaf green repast is that simple. Try to ingest purified water, as using touch water will change the taste. Also take tending not to ingest water too hot and to over-brew the tea. If you ingest these tips, you should be able to make a delicious cup of tea. The other great thing about lax leaf green tea, is you can brew the repast 2-3 times. You can leave the repast leaves to steep a little individual with each brewing.

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