Gyokuro, one of the most renowned styles of Japanese tea, is notoriously difficult to perfect, especially since it necessitates considerable time investment. It needs months of patience, years of practice, and decades to perfect. We're honored to share this small lot from a Shizuoka gyokuro master, Omura san. Read more to figure out how to brew it.
"I think this is a very simple, enjoyable tea from storied trees. The elements of a good cup are quite simple. You’ll want good spring or charcoal-filtered water just off a boil; a big dose and a short amount of infusion time. If you honor these core principles, it’s more than likely you’ll get a delicious result. Gongfu works great. Western style works great. It’s easy to enjoy and such an uncanny glimpse into the vanishing story of gardens like these."
Think you know your white teas from your greens, blacks, and oolongs? Think again. Here are some exceptions where oxidation and categories like white, green, black, and oolong aren't snug, well-fit definitions--and it's sometimes not our story to tell otherwise.
Though a Western teapot or a Standard Brewer can get the job done in brewing your tea, there is something special about the particulars of tea traditions from origin. Here is the continuation of a series on specialized teaware, the first being thekyusu. Now, we got a shiboridashi. What the hell is it?
New Craft Ruby White is a beautiful curiosity. As much as we try to keep it succinct, there is so much to talk about this relatively modern, experimental tea style—read on from our co-founder, Taylor Cowan, on this gorgeousity made flesh.