The finest Japanese loose leaf tea. Gyokuro leaves are shaded at least three weeks prior to harvest, in the same way as Matcha. However, post-harvest processing is identical to Sencha. The resulting tea has a deep green color, translucent emerald-like liquor, and rich flavor. The characteristic flavor of Gyokuro is a pronounced umami highlighted with sweet overtones.
This is Japan's best green tea. It is made from single buds that are picked only in April/May. In an effort to increase chlorophyll and reduced the tannin, which makes it sweeter, the tea is covered with black curtains or bamboo and straw shades for 3 weeks in early spring.