Gyokuro is one of the most prized and delicate green teas in Japan. Cold-brewed here, it retains all its vibrancy and intense chlorophyll notes, softened by the aromas of pear and the freshness of myoga (Japanese ginger).
An ideal beverage to accompany the transition from summer to autumn.
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- 1 L carafe
- 1 L low-mineral water (e.g., Volvic)
- 10 g Gyokuro tea
- 1 organic pear, firm and slightly under-ripe
- 1 myoga bud
- 6–8 fresh verbena leaves
- Ice cubes for serving
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Gyokuro infusion (prepare in advance): Pour the cold water over the Gyokuro and let it steep in the refrigerator for 4 to 8 hours. Carefully strain through a fine sieve—and a second time if necessary—to obtain a clear, light-green infusion. Keep chilled.
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Garnishes: Wash the pear (leaving the skin on) and cut into thin wedges. Clean and finely slice the myoga. Pluck the verbena leaves from the stems.
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Assembly: Place the pear wedges, myoga, and verbena leaves into the carafe. Pour in the cold Gyokuro infusion and let the mixture steep in the refrigerator for about 1 hour.
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Serving: Place ice cubes directly into each glass, then pour in the well-chilled infusion along with some of the garnishes.
MANGER MANGER Marie C Yuki Méon
MANGER MANGER is a Paris-based multidisciplinary studio founded by Marie C. Yuki Méon, where ingredients and food are treated as creative tools. The studio creates tailor-made narratives composed of edible elements, designed to be viewed and tasted through installations, meals and visuals.
Photos: Harold Berard
