Gyokuro Oku no Tsuyu - 50g

Gyokuro Oko no Tsuyu brewing instruction:

Vessel: A small tea pot, houhin, or shiboridashi 100ml - 250ml
Quantity: 1g for 20ml of water
Temperature: 50°C
1st brew: 90 seconds (including time to pour on the leaves and pour out to the cups)
2nd brew: 20 seconds
3rd brew: 90 seconds (or as long as you feel like)
Preparation for eating the leaves: After the third infusion the leaves are delicious to eat, there are many recipes in which you can add gyokuro leaves. 
Our in house favourite is simply present the leaves on a plate, add a dash of soya sauce, sprinkle either sesame seeds or genmai (roasted brown rice) and enjoy!

Cold brew:

Vessel: Hario cold brew bottle 750ml
Quantity: 20g for 750ml
Instructions: Add cold water and let infuse for 20min at room temperature. Top up with water for a second infusion.

Advanced brewing tips:
When choosing your vessel to prepare gyokuro try to look for a vessel with a wide flat base, this is why a shiboridashi is ideal for gyokuro, but a teapot with a flat wide base is excellent too. 
Pouring is an important aspect in preparing gyokuro, especially for the first infusion. Pour very slowly disturbing the leaves as little as possible. Often it can take up to 20 seconds to pour the hot water on the tea. Gently pour the tea out and ensure you get the final drops as this is where the deepest flavours are. 
Note that cooler water will bring out more sweetness/softness in the tea but will need slightly longer infusion to achieve a more flavoursome brew. Following this logic hotter water will bring out stronger flavours faster. Also higher tea to water ratio will give more strength.
We do not recommend brewing gyokuro oko no tsuyu western style so keep the tea to water ratio low. And while you're free to experiment we would also recommend not brewing with temperatures over 60°C as gyokuro is highly concentrated with L-theanine which gives the magical umami experience which starts to gets damaged at 60°C and above and therefore looses umami!