Japanese Gyokuro or “Jade Dew” green tea is the highest grade of Japanese green tea and is famous for the special care with which it is grown and harvested. To produce gyokuro tea it is necessary to cover and shade the plants for the last 20-30 days before harvesting. Gyokuro leaves become more tender as they are not exposed to direct sunlight. This shading process also inhibits photosynthesis, sot he plant must survive on its own nutrients. This changes the chemical composition of the leaves, reducing catechin (responsible for bitterness) and extracting L-Theanine, which improves its sweetness and aromatic properties.
Origin: Yame, Japan
Harvest: Ichibancha, Spring 2012
Color of liquor: shiny yellow-green
Aroma: freshly cut grass, creamy
Flavor: salty-sweet, dense, creamy
Temperature: 50º c
Steeping time: 2,5min, 30 seg, 4min