Origin
Japan
Asia
Caffeine Level (mg/1g)
Description
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Description
Gyokuro Gokou – Extra-Shaded First-Harvest Kyoto GyokuroGyokuro Gokou is an ichibancha (first-harvest) Japanese gyokuro made from the Gokou cultivar, developed and grown in Kyoto, Japan. Gyokuro, or "Jade Dew, " is a fine Japanese green tea that's shaded before harvest to naturally boost the chlorophyll in the leaf, producing a uniquely deep and sweet cup. Our Gyokuro Gokou was carefully shaded for an extended 30 days, compared with the standard 20, deepening its umami and color. It's minimally processed and mostly unsorted, which means it includes some smaller leaf particles — a style known as "aracha gyokuro, " or farmer's-style gyokuro. This natural approach has grown very popular in recent years because it stays true to its origin rather than being heavily processed, blended and sorted. Tasting Notes
Why You'll Love ItGyokuro Gokou offers an authentic, farmer's-style gyokuro experience with remarkable depth. The extended shading gives it extra umami and a rich, savory sweetness in every cup.
How to EnjoyBrew it with cooler water in a small teapot with a fine filter, and savor it in small cups. Re-steep the leaves for several infusions, and pair it with delicate Japanese sweets or sashimi. Enjoy our gorgeous Gyokuro Gokou — an authentic taste of Kyoto's finest shaded tea. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 012 tsp (4 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 0260-65°C (140-150°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 031.5–2 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 014 tsp (8 g)Scoop your leavesUse the amount shown for one glass over ice.
- 0265°C (150°F)240 mlBrew it hotPour hot water over the leaves.
- 032 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 012 tsp (4 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 033–4 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipUse cool water for the sweet, savory umami. Re-steep 3 times with warmer water.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
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