GYOKURO

The production process for gyokuro is basically the same as for sencha, but the difference is that before the leaves are harvested, the gyokuro is covered for around 20 days to block sunlight. Theanine changes to catechin when exposed to sunlight, so shading suppresses this change and reduces catechin (tannin). The result is stronger umami and sweetness and less bitterness and astringency. Covering also gives the plant a green, laver-like aroma, which is known as "covered aroma." The green color of the leaves becomes brighter and darker due to the increase in chlorophyll. Because of the time and effort it takes to produce, it is considered a luxury tea in Japan.

Most Suitable Time to Enjoy:
When brewed slowly at a low temperature, gyokuro can leach out the umami (theanine), allowing you to relax and enjoy the umami and sweetness more slowly. Brewing at a high temperature also increases the amount of caffeine, which gives it an astringent taste, so have this tea when you want to wake up or concentrate.

Cultivar Yabukita
Single Origin: Tenryu, Shizuoka, Japan

• USDA certified organic green tea
• Net Wt. 2.6 oz (75g) | Loose Leaf Tea / 15 Compostable Tea Sachets (75g)

Taste:

Caffeine Level:

How to Brew: