Gyokuro
This truly special green tea is rich in “umami” flavor. It has a delicate sweetness and a high L-theanine and antioxidant content.
Select shade-grown tea
Special cultivation techniques are employed to produce a tea renowned for its rich flavor and emerald green color.
Gyokuro tea plants are grown in the shade for approximately three weeks before harvesting begins. Gyokuro has a unique, slightly sweet taste.
Covering the plants to shield them from sunlight enhances the color, which helps the leaves produce more chlorophyll. Leaves are prepped and dried naturally.
Removing direct sunlight in this way reduces leaf photosynthesis, which alters the proportions of flavonoids, amino acids, sugars, and other substances that contribute to the aroma and taste of tea.
Delicious "umami" taste
Netto Gyokuro leaves are fragmented. You can brew this tea at higher temperatures than other gyokuro teas. Excellent served iced during the summer also.
Premium gyokuro from Uji. 100g (3.5 ounces) bag.
Steep for 1 minute
Water should be about 87°C (188°F).
Use 2 teaspoons of tea
for every 5 -8 ounces of water.
This gourmet tea is more delicate. Brew at significantly lower temperatures. The leaves in this tea are not fragmented; the elegant leaves are left intact. Only the finest first-flush leaves are hand-picked.
At $27.75 for 40 grams (1.4 ounces), Uji Tezumi Gyokuro is one of the most expensive teas in Japan. It is naturally sweet and has a sublime gyokuro flourish.
Steep for 2 1/2 to 3 minutes
at 50 to 60 degrees Centigrade
(120 to 140 degrees Fahrenheit)
Use 1 1/2 to 2 heaping teaspoons
for 3 - 4 ounces of tea.
Gyokuro is a tea that is renowned for its smooth, elegant taste.