You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha
Culinary Reserve Matcha
vivacious, verdant, vegetal
$0.69
/ serving
If you're looking for a higher quality culinary matcha, look no further.
Fantastic color, soothing aromas, minimal astringency and bitterness ... it's ideal for those who want a high quality yet affordable matcha. Makes fantastic blended drinks, perfect for all culinary applications. It even tastes good solo, ice cold.
Selected for its taste and flavor, and prized for its intense concentrations of phytonutrients and antioxidants.
From Uji, Kyoto.
Free shipping on subscriptions + orders over $49 (US only)
Our Matcha Packing Method
Keeps matcha freshest and most vibrant
Your tea arrives in a mylar bag that has been flushed with nitrogen (to eliminate all oxygen, an enemy of matcha) and sealed. We send them to you this way to maximize freshness and vibrancy. You simply snip off the end of the bag and transfer the matcha into the black pouch. Alternatively, and even better, transfer to a medium black glass jar. Always store your matcha cold (in your fridge), either in the black pouch or in black glass.
Tips for Making Excellent Gyokuro
While we generally dislike instructions that make too-big a deal of details, brewing gyokuro isn’t like brewing other teas, and it’s important to understand how to coax maximum awesomeness from these delicate and wonderful leaves.
In an ideal world you'll need a few good items:
- Filtered water. Great-tasting clean water doesn’t get you great tea, but it sure helps. If you don’t have access to really good water, it’s worth it to purchase some; Evian makes some very very good gyokuro.
- A good teapot that's designed for gyokuro. Meaning: a small pot with a flattish wide bottom that allows the leaves to bloom. Here are two: Sepia and Ellipses
- A few special teacups you really like using. We like the Pearl Gray and Noir
That said, you actually need none of that; you can simply put some gyokuro in a strainer and infuse it cup by cup. Gyokuro done simply is better than no gyokuro.
But, to get the full effect and maximum enjoyment, try to secure those three things.
Making Gyokuro – First Steep
Step 1
Heat up some water. In no case should the water be hotter than 165F– it will ruin the expensive and delicate tea. Lots of Japanese tea teachers insist it shouldn’t be over 140. While lower temperatures do coax out a lot of umami that higher temperatures do not, we find 140 a bit … tepid. Experiment. We think 160 is a great temperature to brew gyokuro. If you don’t mind a more tepid tea, lower temperatures will really bring out the fullest flavors (which are incredible). We love the Stagg kettle for precise temperature adjustment.
Step 2
Pour a little hot water into your cup(s) to warm them up.
Step 3
Scoop a heaping tablespoon (5-6g) of gyokuro into your teapot.
Step 4
Gently pour about 4 ounces (100ml) water over the leaves. Don’t agitate the leaves, just pour.
Step 5
Wait 90-120 seconds.
Step 6
Discard the water in the cups.
Step 7
Pour the tea into your cup (or cups, if you’re sharing). Be sure to get the last few drops – it’s incredible how much umami these last few drops have.
Step 8
Pause your life for a few minutes and really taste it. Relax and do nothing else.
Second Steep
Pour more hot water into the teapot, wait three minutes, and pour into cups. It will be considerably weaker, but enjoyable nonetheless.
Note 1: if you want a stronger brew, use more tea and less water, and add a little brewing time.
Note 2: You can eat the steeped leaves! They are delicious in salads. They’re also excellent as sashimi – just place on a small plate and drizzle a tiny amount of soy sauce, and enjoy! Sweet, delicate, and fun.