Uji gyokuro is special. Uji has excellent climate and ideal conditions for cultivating the finest gyokuro teas.
Only the youngest flush leaf is picked for high-quality gyokuro. Special cultivation techniques are employed to produce a tea that is famous for its rich flavor and emerald green color!
Gyokuro tea plants are grown in the shade for approximately three weeks before harvesting begins. This gives gyokuro a unique, slightly sweet taste.
Removing direct sunlight in this way reduces leaf photosynthesis which alters the proportions of flavonoids, amino acids, sugars, and other substances that provide tea aroma and taste.
Gyokuro is a delicious gourmet tea. Netto Gyokuro the leaves are (unlike sencha) aged for about 6 months. Uji Tezumi Gyokuro is aged for 1.5 years.