High-quality green tea from Japan.
Gyokuro tea is made from tea leaves of the first harvest in late May or early June. A peculiarity of the cultivation technology is that about three weeks before harvesting, the tea plants are shaded with netting or bamboo planks, so that the tea leaf remains juicy, fleshy and maximally filled with amino acids. In addition, slowing the metabolism of the tea leaves reduces the catechin content (the source of bitterness in tea), allowing for a sweet taste. Young mature tea leaves are hand-picked, gently steamed to preserve their emerald color, rolled into tubes and dried.
The dry leaf is similar to long pine needles. The fragrance is delicate, soft, buttery, with a floral and herbal nuance.
To obtain a valuable beverage, Gyokuro is brewed with water at a temperature no higher than 60°С. The infusion is light yellow, transparent. The taste is viscous, rounded, buttery, with a pleasant fatty-nutty range, without bitterness. The aftertaste is long, velvety, refreshing.
Gyokuro is a ceremonial tea not for every day. It is drunk from small cups in small sips, slowly, to experience the unique flavor and aroma.