Gyokuro: regarded as the highest grade of tea made in Japan. It is made only with the first flush leaf and its sweetness is due to the high levels of theanine, an amino acid that is produced by shading the tea bushes from direct sunlight for 20 days prior to harvesting.
Gyokuro is mellow and has distinctive flavour, aroma, sweetness and what we call "Umami".
Brewing this Gyokuro is different to the other green tea. Use cooled down boiled water of 50-60°C, and steep about 2 minutes. Normally use one and a half amount of tea leaves.
Net ; 50g
ORIGIN: Kyoto, Japan
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