What water temperature is ideally recommended for brewing Gyokuro to concentrate its delicate flavor?
Answer
Remarkably cool water, sometimes as low as 50°C (122°F)
*Gyokuro*, being considered the pinnacle of Japanese leaf tea due to its heavy shading, requires precise brewing to manage its intensely savory flavor profile. To concentrate the desirable L-theanine compounds without extracting excessive bitterness or astringency that hot water would release, the recommended brewing temperature is exceptionally low. Connoisseurs often utilize water temperatures as cool as 50°C (122°F), or slightly higher in the 50°C to 60°C range. Using cooler water helps draw out the deep savoriness and subtle sweetness that heavy shading has cultivated, a direct contrast to the higher temperatures recommended for roasted teas like Hojicha.
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