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Hand-picked Gyokuro จากแบรนด์ของที่ผู้คิดค้น Gyokuro ความพิเศษของตัวนี้คือเป็นชาที่ปลูกในพื้นที่ซึ่งเป็นที่ yamamoto kahei รุ่นที่ 6 ได้คิดค้น Gyokuro ใส่ใจทุกขั้นตอน ตั้งแต่การปลูก การเตรียมดิน การเลือกปุ๋ย การเก็บด้วยมือ โดยเลือกเฉพาะยอดชาที่มี 2 ใบ และชาจะถูก Aged ไว้ถึงช่วงฤดูหนาว ซึ่งปกติชาจะถูกบ่มถึงแค่ช่วงฤดูใบไม้ร่วง #yamamotoyama #ujigyokuro #handpickedgyokuro #shiboridashi #chabaobject
Hand-picked Gyokuro จากแบรนด์ของที่ผู้คิดค้น Gyokuro ความพิเศษของตัวนี้คือเป็นชาที่ปลูกในพื้นที่ซึ่งเป็นที่ yamamoto kahei รุ่นที่ 6 ได้คิดค้น Gyokuro ใส่ใจทุกขั้นตอน ตั้งแต่การปลูก การเตรียมดิน การเลือกปุ๋ย การเก็บด้วยมือ โดยเลือกเฉพาะยอดชาที่มี 2 ใบ และชาจะถูก Aged ไว้ถึงช่วงฤดูหนาว ซึ่งปกติชาจะถูกบ่มถึงแค่ช่วงฤดูใบไม้ร่วง #yamamotoyama #ujigyokuro #handpickedgyokuro #shiboridashi #chabaobject
🟣 Kanbayashi Shunshō – Gyokuro Gyokusui 上林春松本店 玉露 玉翠 🟢 Kanbayashi Shunshō – Sencha Aioi 上林春松本店 煎茶 相生 #kanbayashishunsho #senchaaioi #gyokurogyokusui #chabaobject
🟣 Kanbayashi Shunshō – Gyokuro Gyokusui 上林春松本店 玉露 玉翠 🟢 Kanbayashi Shunshō – Sencha Aioi 上林春松本店 煎茶 相生 #kanbayashishunsho #senchaaioi #gyokurogyokusui #chabaobject
Gyokuro from yesterday morning ☀️ Tea: Gokou gyokuro from Yoshida Meichaen Teapot: @jinsuiofficial Toki Kyusu Ratios: 4 gr tea + 50 ml water @ 60C, steeped for 90 seconds (the same temperature for all three infusions) 📌First infusion: sweet, konbu-like flavor; very mild earthiness and no bitterness 📌Second infusion: mild umami, boiled spinach, more noticeable bitterness 📌Third infusion: an even more diluted version of the second infusion, with even more noticeable bitterness and no prominent umami/sweetness While I did three infusions with the same temperature, in hindsight I think using lower temperature at the start and gradually increasing the temperature would result in cleaner and more crisp tea for the first infusion, and stronger flavors by the end. Yet again, we learn and we grow! 🍵 #teatime #japanesetea #gyokuro #tea #creatorsearchinsights tea time, gyokuro tea, japanese tea, review
Gyokuro from yesterday morning ☀️ Tea: Gokou gyokuro from Yoshida Meichaen Teapot: @jinsuiofficial Toki Kyusu Ratios: 4 gr tea + 50 ml water @ 60C, steeped for 90 seconds (the same temperature for all three infusions) 📌First infusion: sweet, konbu-like flavor; very mild earthiness and no bitterness 📌Second infusion: mild umami, boiled spinach, more noticeable bitterness 📌Third infusion: an even more diluted version of the second infusion, with even more noticeable bitterness and no prominent umami/sweetness While I did three infusions with the same temperature, in hindsight I think using lower temperature at the start and gradually increasing the temperature would result in cleaner and more crisp tea for the first infusion, and stronger flavors by the end. Yet again, we learn and we grow! 🍵 #teatime #japanesetea #gyokuro #tea #creatorsearchinsights tea time, gyokuro tea, japanese tea, review
The Art of Brewing Gyokuro Discover the profound depth of premium Gyokuro – Japan’s “shaded jewel.” To unlock its signature syrupy texture and intense umami, precision is key. We recommend a concentrated, low-temperature brew: 5g of Gyokuro and 60ml of water, tempered to 60°C and infused for 2 minutes. Gyokuro is highly responsive to temperature; we invite you to explore its nuances: • Velvety: 50°C for 2.5 minutes. • Refined: 60°C for 2 minutes. • Bright: 70°C for 1.5 minutes. In our video, we feature a Tokoname-yaki kyusu handcrafted by the renowned artisan, Jinshu. Its design is specifically engineered to enhance the tea’s character, while the accompanying Yuzamashi (water cooler) allows for the deliberate tempering of water – a vital step to ensure these delicate leaves never scald. How do you savour your Gyokuro? Share your ritual below.
The Art of Brewing Gyokuro Discover the profound depth of premium Gyokuro – Japan’s “shaded jewel.” To unlock its signature syrupy texture and intense umami, precision is key. We recommend a concentrated, low-temperature brew: 5g of Gyokuro and 60ml of water, tempered to 60°C and infused for 2 minutes. Gyokuro is highly responsive to temperature; we invite you to explore its nuances: • Velvety: 50°C for 2.5 minutes. • Refined: 60°C for 2 minutes. • Bright: 70°C for 1.5 minutes. In our video, we feature a Tokoname-yaki kyusu handcrafted by the renowned artisan, Jinshu. Its design is specifically engineered to enhance the tea’s character, while the accompanying Yuzamashi (water cooler) allows for the deliberate tempering of water – a vital step to ensure these delicate leaves never scald. How do you savour your Gyokuro? Share your ritual below.
How to brew Gyokuro. Our Gyokuro is harvested from Gokou tea tree, the native tea cultivar of Kyoto that is naturally umami and sweet. #gyokuro #greentea #dmatcha #wazuka #japanesetea
How to brew Gyokuro. Our Gyokuro is harvested from Gokou tea tree, the native tea cultivar of Kyoto that is naturally umami and sweet. #gyokuro #greentea #dmatcha #wazuka #japanesetea
Gyokuro 🌱 #japanesewords If matcha can be ceremonial grade, gyokuro is the ceremonial loose-leaf green tea It’s shaded longer than matcha and is produced only 500 tons an year (compared to 2000 tons of matcha/tencha powder) In Japan, gyokuro is considered more premium than matcha unlike in the US, because we drink loose-leaf more so Gyokuro is really special. It’s one of my favorite 😌
Gyokuro 🌱 #japanesewords If matcha can be ceremonial grade, gyokuro is the ceremonial loose-leaf green tea It’s shaded longer than matcha and is produced only 500 tons an year (compared to 2000 tons of matcha/tencha powder) In Japan, gyokuro is considered more premium than matcha unlike in the US, because we drink loose-leaf more so Gyokuro is really special. It’s one of my favorite 😌
How to brew Gyokuro: As one of Japan’s most luxurious and exquisite styles of tea, gyokuro demands a careful and unique approach to brewing to get the best out of these precious jade leaves. This tea is produced through much the same process as sencha, but using leaves that have been shaded for 20-40 days before harvesting. Shading the tea plants from the sun forces them to produce more chloroplasts and chlorophyll to harvest more sunlight, causing the leaves to develop a deep, vibrant green colour. These extra chloroplasts switch from producing bitter-tasting catechins which typically protect the leaves from excessive sun, and instead make sweet and savoury amino acids such as L-theanine along with aromatic compounds such as benzaldehyde which result in the unique ‘shaded aroma’ or ooika (覆い香). Learn more about the science of shading here. Compared to sencha, gyokuro leaves tend to be much darker, glossier, and greener in colour, with slightly thicker, less tightly rolled needles. Though produced similarly to sencha, gyokuro is brewed quite differently, using a small amount of warm water and a relatively large amount of leaves. The cooler water temperature extracts the amino acids without extracting the more bitter compounds, while the higher leaf to water ratio increases the concentration of these sweet and savoury compounds, producing a decadent, thick, umami rich liquor. Today, almost all gyokuro is either grown in Uji, Kyoto, or Yame, Fukuoka, with the two regions fighting annually for the top prize at the national competitions.
How to brew Gyokuro: As one of Japan’s most luxurious and exquisite styles of tea, gyokuro demands a careful and unique approach to brewing to get the best out of these precious jade leaves. This tea is produced through much the same process as sencha, but using leaves that have been shaded for 20-40 days before harvesting. Shading the tea plants from the sun forces them to produce more chloroplasts and chlorophyll to harvest more sunlight, causing the leaves to develop a deep, vibrant green colour. These extra chloroplasts switch from producing bitter-tasting catechins which typically protect the leaves from excessive sun, and instead make sweet and savoury amino acids such as L-theanine along with aromatic compounds such as benzaldehyde which result in the unique ‘shaded aroma’ or ooika (覆い香). Learn more about the science of shading here. Compared to sencha, gyokuro leaves tend to be much darker, glossier, and greener in colour, with slightly thicker, less tightly rolled needles. Though produced similarly to sencha, gyokuro is brewed quite differently, using a small amount of warm water and a relatively large amount of leaves. The cooler water temperature extracts the amino acids without extracting the more bitter compounds, while the higher leaf to water ratio increases the concentration of these sweet and savoury compounds, producing a decadent, thick, umami rich liquor. Today, almost all gyokuro is either grown in Uji, Kyoto, or Yame, Fukuoka, with the two regions fighting annually for the top prize at the national competitions.
Hot ice brewed gyokuro เกียวคุโระสะดุ้งน้ำร้อนสกัดน้ำแข็ง 熱湯氷出し玉露 I tried a little bit weird brewing method. Gyokuro is a type of tea that is grown under shade before harvest just like matcha, but rolled into needle shape instead of being put through drying oven and then milled. เกียวคุโระเป็นชาเขียวประเภทนึงที่โตมาใต้ร่มก่อนเก็บแบบเดียวกับมัทฉะ แต่นำไปนวดจนเป็นทรงเรียว แทนที่จะอบแห้งในเตาเทนฉะ แล้วบดเปนผง I poured boiling water which is uncommon for green tea brewing to stimulate this Gyokuro from Yame, shaded by straw, competition grade. Firring aroma was released immediately, then cooled down to about 10 °C. So, I believe I got a cup of gyokuro with aroma extracted in heat but flavor steeped in coldness for 10 mins. ผมลองใช้น้ำเพิ่งเดือดที่ปกติจะไม่ใช้ในการชงชาเขียวเลย มากระตุ้นเกียวคุโระตัวนี้ กลิ่นไฟที่มีความเป็นยาเมะออกมาอย่างชัดเจนผ่านไอร้อน ที่เย็นตัวลงอย่างรวดเร็วเมื่อสัมผัสน้ำแข็งใต้ใบชา ทำให้ได้ชาที่มีกลิ่นที่สกัดออกมาในความร้อน แต่ได้รสที่สกัดในความเย็นเป็นเวลา 10 นาที น้ำหลังลงไปเจอน้ำแข็ง เหลืออุณหภูมิแค่ราว 10 องศา Gyokuro is from Nakashima Seicha, Yame, Fukuoka pref. Shaded with straw. cultivar: saemidori. Competition grade. เกียวคุโระจากยาเมะ จ. ฟุกุโอกะ พรางแสงด้วยฟาง พันธุ์Saemidori เกรดประกวด Shiboridashi tea pot is made from Uji Shirakawa clay, by Ito Gafu (@gafu_ito) in Tokoname Tea cup with blue glaze and real gold painting is from Asahiyaki @asahiyaki the sole kiln in Uji. กาชิโบริดาชิ ทำจากดินในอุจิชิราคาวะ โดยช่างชื่อ Ito Gafu ส่วนถ้วยชาเคลือบฟ้า วาดทองจริง จากอาซาฮิยากิ เตาเครื่องปั้นแห่งเดียวในอุจิ #greentea #gyokuro #japanesetea #yame #shiboridashi #asahiyaki #八女 #玉露 #朝日焼 #雅風
Hot ice brewed gyokuro เกียวคุโระสะดุ้งน้ำร้อนสกัดน้ำแข็ง 熱湯氷出し玉露 I tried a little bit weird brewing method. Gyokuro is a type of tea that is grown under shade before harvest just like matcha, but rolled into needle shape instead of being put through drying oven and then milled. เกียวคุโระเป็นชาเขียวประเภทนึงที่โตมาใต้ร่มก่อนเก็บแบบเดียวกับมัทฉะ แต่นำไปนวดจนเป็นทรงเรียว แทนที่จะอบแห้งในเตาเทนฉะ แล้วบดเปนผง I poured boiling water which is uncommon for green tea brewing to stimulate this Gyokuro from Yame, shaded by straw, competition grade. Firring aroma was released immediately, then cooled down to about 10 °C. So, I believe I got a cup of gyokuro with aroma extracted in heat but flavor steeped in coldness for 10 mins. ผมลองใช้น้ำเพิ่งเดือดที่ปกติจะไม่ใช้ในการชงชาเขียวเลย มากระตุ้นเกียวคุโระตัวนี้ กลิ่นไฟที่มีความเป็นยาเมะออกมาอย่างชัดเจนผ่านไอร้อน ที่เย็นตัวลงอย่างรวดเร็วเมื่อสัมผัสน้ำแข็งใต้ใบชา ทำให้ได้ชาที่มีกลิ่นที่สกัดออกมาในความร้อน แต่ได้รสที่สกัดในความเย็นเป็นเวลา 10 นาที น้ำหลังลงไปเจอน้ำแข็ง เหลืออุณหภูมิแค่ราว 10 องศา Gyokuro is from Nakashima Seicha, Yame, Fukuoka pref. Shaded with straw. cultivar: saemidori. Competition grade. เกียวคุโระจากยาเมะ จ. ฟุกุโอกะ พรางแสงด้วยฟาง พันธุ์Saemidori เกรดประกวด Shiboridashi tea pot is made from Uji Shirakawa clay, by Ito Gafu (@gafu_ito) in Tokoname Tea cup with blue glaze and real gold painting is from Asahiyaki @asahiyaki the sole kiln in Uji. กาชิโบริดาชิ ทำจากดินในอุจิชิราคาวะ โดยช่างชื่อ Ito Gafu ส่วนถ้วยชาเคลือบฟ้า วาดทองจริง จากอาซาฮิยากิ เตาเครื่องปั้นแห่งเดียวในอุจิ #greentea #gyokuro #japanesetea #yame #shiboridashi #asahiyaki #八女 #玉露 #朝日焼 #雅風
Known as “Jade Dew,” gyokuro is Japan’s most exquisite green tea—cultivated in shadows, crafted by tradition. For 20 days, the tea leaves are shaded, intensifying their chlorophyll and umami. The result is a smooth, thick texture, delicate sweetness, and a mellow flavor that lingers like the softest note of harmony. Rare, refined, and revered—gyokuro is the art of patience in a single sip. #OGATA #OGATAParis #Gyokuro
Known as “Jade Dew,” gyokuro is Japan’s most exquisite green tea—cultivated in shadows, crafted by tradition. For 20 days, the tea leaves are shaded, intensifying their chlorophyll and umami. The result is a smooth, thick texture, delicate sweetness, and a mellow flavor that lingers like the softest note of harmony. Rare, refined, and revered—gyokuro is the art of patience in a single sip. #OGATA #OGATAParis #Gyokuro
MAKING GYOKURO RICE - Delicious and Healthy⁠ ⁠ This is such a simple way to use your tea leaves to make a simple yet scrumptious bowl of goodness.
MAKING GYOKURO RICE - Delicious and Healthy⁠ ⁠ This is such a simple way to use your tea leaves to make a simple yet scrumptious bowl of goodness.
Gyokuro: gölgede yetişen en değerli Japon yeşil çayı. Gyokuro: the most precious Japanese green tea grown in the shade. #gyokuro #heymiyu #japanese
Gyokuro: gölgede yetişen en değerli Japon yeşil çayı. Gyokuro: the most precious Japanese green tea grown in the shade. #gyokuro #heymiyu #japanese
One of Japan’s most prized green teas, Gyokuro. 🍃 Unlike most green teas, Gyokuro is shaded for around three weeks before harvest, creating a tea with remarkable depth, sweetness and umami. Its name, meaning ‘jade dew’, reflects the vibrant green liquor found in every cup. Learn more at the link in bio.
One of Japan’s most prized green teas, Gyokuro. 🍃 Unlike most green teas, Gyokuro is shaded for around three weeks before harvest, creating a tea with remarkable depth, sweetness and umami. Its name, meaning ‘jade dew’, reflects the vibrant green liquor found in every cup. Learn more at the link in bio.
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