Making the tea leaves for gyokuro is a very demanding process that requires a great deal of knowledge. The shrubs are covered with bamboo mats 20 days before they are to be harvested, thereby developing a deep green leaf with a high theanine content which gives a soft characteristic taste. Gyokuro means “pearl mist” and is among the finest of the Japanese teas.
In Sing Tea House we offer several different Gyokuro teas which are all grown and produced according to the requirements that are pleasing in Japan if you want to sell a tea under the name Gyokuro. This tea is rich in L-theanine which is an amino acid that gives a deep and soft taste known as Umami. The taste nuances will vary from product to product as different tea cultivars can be used for production. It is normal for tea producers to mix 3-4 four cultivars to achieve the best possible result. It takes a lot of experience and expertise to produce good Gyokuro. Our Gyokuro Classic is hand-picked and blended from cultivars: Okumidori, Saemidori, Tsuyuhikari and Yabukita. Producer: Hoshino Seichaen in Yame, Fukuoka, Japan. Nuanced taste with notes of asparagus, beech leaves and IT hints of flowers as well as the characteristic umami. Ingredients: green tea. Net weight: 100 grams.