Gyokuro was developed at Uji in Kyoto, the ancient capital of Japan. Even today, it is grown almost exclusively in the Kyoto region. Among many regional varieties of Gyokuro, which is the finest grade of Japanese tea, Uji Gyokuro is said to be the best.
Carefully grown in the shade for 20 to 30 days before harvest, Gyokuro has several unique features: an elegant aroma, a sweetness of taste, and a light green colour.
Gyokuro Premium is one of the highest quality green teas produced in Japan.
Gyokuro Premium is grown in the shade before harvest by the way of “Tana” which requires skillful technique and great care. Noble aroma and elegant sweetness are created by the shaded from sunlight of the “Tana” technique.
The tea breed of this Gyokuro Premium is “Gokoh”, which has an excellent noble aroma suitable for Gyokuro. It is a very precious breed grown only in quite small amounts exclusively in the Uji region in Kyoto.
Gyokuro Super Premium is grown in a tea farm where the soil is much fertile.