- 4.5 oz., sold in a black tea caddy, or 2.25 oz. sold in a copper bag
- Category: Green
- Grown: Japan, Yame, Yabe Village, Kurihara Tea Estate
- Very little to no pestisides, Eco-certified
Behind the Name
Susan B. Anthony began her life long activism at the young age of 17 by collecting signatures for an anti-slavery petition. She campaigned tirelessly for the rights of both African Americans and women until her death in 1906, including writing, petitioning, and eventually presenting Congress with what would become the 19th amendment (giving women the right to vote). In honor of her tireless efforts and great accomplishments, we name our finest Japanese green tea, Gyokuro after her. This shade grown tea is carefully processed to preserve its natural vegetal characteristics resulting in a sweet rather than tanic brew. Harvested exclusively in April and May, this precious tea is among the most expensive in the world.
Tea Sommelier's Notes
Arguably the most expensive tea in the world, some Gyokuro sells for more than $1,000 per pound. This is Japan’s finest green tea, shade-grown and harvested only in April and May. After harvest, the small leaves are covered with black curtains or bamboo and straw in order to further develop the chlorophyll responsible for a darker green color. This process also reduces tannins, thus making the tea sweeter. This tea is produced from the Yabukita Cultivar
In the cup: Extremely fragrant and tender, Gyokuro has been referred to as “history, philosophy and art in a single cup.” This award-winning Gyokuro produces an intense rich sweetness in the cup.
In the mood: Bow to this stunning green brew before you wrap your fingers around a porcelain handle-less cup and lounge in bed or outdoors on the terrace. Bring a good book, and a plate of crudité. This tea holds up well to sushi or vegetable dishes.
In the know: Immediately after plucking, leaves are steamed for thirty minutes to set flavor and arrest oxidation. They are then fluffed with hot air and pressed and dried to 30% moisture content. Repeated rolling takes place until the tea develops long, thin, dark green needles, when it is dried again—this time to 4–6% moisture. Traditional bamboo shading for 3 weeks blocks 85% of the sun, resulting in a tea which in rich and intense in the cup.
In the brewing vessel: 1 Tsp.(1.5g) 4 oz. water(120ml)/ Temperature: 150 F(60 C): Shrimp Eyes (Please see “Five Stages of Bringing Water to a Boil.”) /Steep 1-2 minutes. At this temperature, the tea will present more delicate and lighter, smoother and creamier in the cup.
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1 Tsp(1.5g)4 oz water(120ml)/Temperature: 160F(70C): Shrimp Eyes /Steep 1-2 minutes. At this temperature, there will be a grassier, yet still sweet profile, buttery , yet complex.
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1 Tsp(1.5g)4oz water (120ml)/Temperature: 175F(85C): Crab Eyes / Steep 1-2 minutes . At this temperature the drinker will experience more of the umami flavor with pronounced notes.
Up to three infusions possible, but one infusion is recommended. Honor this lavish and exclusive tea by brewing in a Kyushu pot from its homeland. This is a traditional side-handled Japanese teapot.