Instructions:

Add 5-7g to a small (150mL/5oz) kyusu teapot or hohin.

Use boiled water cooled to 170°F. Add just enough water cover the tea leaves.

The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water. Infuse for 25 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.

Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional deep taste and rich body.