The king of japanese green teas. The tea shrubs are covered with bamboo mats three weeks before plucking. The ‘shade tea’ develops less tannic acid, but a stimulating effect due to it’s high caffeine content. Once you have a proper sip of Gyokuro, your perception of Japanese tea will never be the same again. The deep green leaves are packed with maximum amount of Umami while having very minimal bitterness.

Harvest - 05.2022

Final processing from Aracha - 11.2022 

Brewing with Shiboridashi method is recommended with 50 degrees water temperature.

Brewing suggestions:

1 tsp.(3g.) / 60ml

First steeping 50° C, 90s
Second steeping 60° C, 90s
Third steeping 70° C, 120s
Fourth steeping 80° C, 180s