Magnificent tea! Rare to find such a refined gyokuro. Well worth it for the appreciative tea connoisseur -- good value for the quality leaf. Thickly textured, deep umami. I use a higher grams to leaf ratio, about 5 grams tea to 65 mL water at 62C (143F) and 1.5-2 min, with subsequent infusions progressively a bit hotter, but shorter steeping time. For the first infusion, I keep the lid off the kyusu until the pour. Don't forget that you may wish to eat the leaves afterwards, perhaps with a few drops of soy sauce, roasted sesame seeds, or other preparations.
