Gyokuro is always considered as the best quality Japanese green tea. Unfortunately, not all gyokuro is created equal. Gyokuro [玉露] is shaded to enhance the tea’s sweetness and umami. Gyokuro is normally shaded for about three weeks before they're harvested. The shading prevents the L-theanine from turning into catechin, a group of polyphenols that make the tea taste bitter and astringent. As a result, Good gyokuro has a sweet, umami-rich flavor that is sometimes described as "brothy." It can also have a subtle seaweed or ocean flavor due to the high umami content. In contrast, poor-quality gyokuro can be harsh, astringent, and lacking in flavor. 

As soon as you take a sip of this gyokuro, you can tell that it's something special. The rich Umami flavor coats your mouth, and the sweetness is like nothing you've ever tasted before. It's almost as if the tea is melting in your mouth, leaving behind a trail of deliciousness. On top of the amazing flavor, this gyokuro also has a unique aroma that perfectly complements the taste. It's no wonder that this tea is so popular among those who appreciate fine Japanese green tea. If you're looking for an unforgettable tea-drinking experience, then this gyokuro is definitely for you.

Recommended brewing method:

 3g of tea with 80ml 145ºF water temperature for about 3 minutes. 

Region: Aichi, Japan