Gyokuro

Japanese for 'jade dew'.

The name given to an expensive, high-quality green tea from the Uji district of Japan, produced from plants that are shade-grown, which increases the chlorophyll content. The name refers to the pale green colour of the infusion.

A unique method for brewing gyokuro is usually recommended; this involves:

• using twice the weight in dry tea leaves (compared to standard green tea) for a given quantity of water (e.g. 6 to 10 grams for 180 ml)
• using a lower brewing temperature (40°C-60°C, rather than the 65°C-75°C used in normal green tea brewing)
• a longer steeping duration, at least for the first infusion (approximately 90 seconds)