sencha_yabukita_gyokuro_2026

Tea leaves: 8g

Water: 30ml

Water temperature: 37°C

Brewing time: 55 seconds

① Place approximately 8g of tea leaves into a warmed teapot, cover, and allow the leaves to rest briefly.

② Once the freshly boiled water has cooled to 37°C, gently pour about 30ml evenly over the tea leaves.

③ After about 55 seconds, when the leaves have settled to the bottom and small bubbles begin to appear on the surface, pour the tea.

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The key is to pour out every last drop, as the final drops are rich with concentrated umami. From the second infusion onward, gradually raise the water temperature and shorten the brewing time. Increase the amount of water little by little, and enjoy the tea through its final infusion.

Tea Leaves  

Color〈evergreen green〉

Shape〈sword-shaped needles〉

Aroma〈nori seaweed, green laver, fir tree, lily, steamed chestnut, magnolia, sake lees〉

Flavor〈bamboo leaves, bonito, shiitake mushroom, fish broth〉

Tea Liquor  

Liquor Color〈amur cork yellow〉

Liquor Aroma〈stillness, sweet flowers, grape, pear〉

Leaf Aroma〈a field after rain, pepper, roasted barley, honey, berries, seaweed, volatilizing oils〉

Sweetness〈pear, steamed chestnut, kinako〉

Astringency〈horse chestnut, earth, persimmon tannin〉

Umami〈tree nuts, blue cheese, cashew nuts, olive oil, soy sauce, bonito flakes, nori tsukudani〉

Bitterness〈shishito pepper, shiso leaf, peanut skin〉

Acidity〈citrus, lingering lemon〉

Time〈1:22 PM〉

Sweet〈fried white azuki bean manju〉