when I sampled this tea type in Kyoto I was advised to make a first steep with a room temperature water, enough to barely cover the leafs, for about 5-10 minutes. It is an experience on its own! The following 2-3 steeps are similar to the one illustrated on this video. Very special tea indeed!

My grandpa spends $350 per month on green tea...

Excellent instruction video! The biggest mistake when making this tea is to use water that is too hot. Gyokuro is delicious and very healthy, as it contains antioxidants and Vitamin C. Also, it has high doses of the amino-acid theanine, much more than in other tea -- this is because it grows slower, it is shielded from the sun in the last weeks before plucking. Theanine also gives it its characteristic savory taste and has a pleasant side effect, quite different from caffeine: it brings you in a state of relaxed alertness and it is said to release stress.

Gyokuro tea is my favourite so far.

very simple and elegant set, i love this video :)

Very good.

Very informative video. I am new to green teas and especially Gyokuro. I am off to obtain the proper tea service. Thank you.

I add the ammount you say (which is a lot) and it ends up bitter solution?

How often can you brew the leaves?

I’m confused by the tablespoon. While you said tablespoon, what you used looks more like the size of a teaspoon to me. Can you explain?

I tried to brew mine Gyukuro tea, but as I see I've failed due to the low amount of tea used. I will try with a lot more (4 grams) and see how it goes. Thanks a lot for that tutorial.

Hmm just 25 ml water ? lol I use mostly 150 ml and 3 teaspoons of gyokoru

whats the name of the music?

Whats the original name of this pot? It is not a kyusu or?

but how much sugar??????????

Hello everybody, it takes 4 grams per cup ???

Those are half empty not half full.

You should warm up teapot in the first place! Usually, you pour hot, but not boiling (rolling boil changes water taste and properties, when it comes to brewing almost every type of tea) water in a teapot. Than, you use teapot to fill teacups, but leave rest of hot water in teapot, so it keeps warm (cold teapot will make water temperature way to low during brewing - also, the smell of good quality tea leaves placed in hot teapot is fabulous, often better than smell of ready brewed tea itself). Than you cool down water from teacups to yuzamashi (water cooler). 3 steps of cooling water, not 2, like in this video! Then you remove hot water from teapot, fill it with leaves, control temperature of water in yuzamashi (if you experienced, simply touch yuzamashi's body with hand - skin on your fingers or inside of palm is sensitive enough; otherwise, use trusted brewing thermometer) and finally, pour water into teapot. In video, they forgot to mention, that gyokuro can be brew up to 5 times and leaves are so soft and delicate, that can be utilized for making snack after all this brewing (a little bit of premium quality soya sauce, mirin, Japanese rice vinegar and roasted seasam seeds, for example).

smells like cooked spinach to me