Preparing the tea leaves for gyokuro is a very demanding process that requires a great deal of knowledge. The shrubs are covered in 20 days of shade before harvesting, thereby developing a deep green leaf with a relatively high l-theanin content and a pleasant and deep umami taste.
Gyokuro means “pearl dew” and is among the finest of Japanese teas.
This tea is grown and produced organically in Kagoshima
Nuanced flavour with notes of courgette and spinach as well as a hint of sweetness in the distinctive umami.