Gyokuro is a style of Japanese green tea created by shading the growing tea leaves a few weeks before harvest to filter out 90% of sunlight. This lowers the tannins, increases the chlorophyll, and develops deep complex flavours the Japanese call ‘the taste of the shadows’ . This tea when infused is sweet, hints of green vegetable (spinach) and berries with an umami taste and thick feel. The name "Gyokuro" translates as "jade dew", referring to the pale green colour of the infusion. 

The recommendation with any Gyokuro is to lower brewing temperatures to 60-70ºC, with less water volume which allows for a longer infusion. Usually 1-2g per 30g of water. Try this with your tea to see what you think! You can experiment between quick 45 sec infusion up to 4 min to see which you like better! The longer the brew, the cooler the water should be. Each following infusion can be increased in temperature 5-10ºC

• Region: Shizuoka, Japan
• Cultivar: Yabukita
• Altitude: 250m

ingredients: organic green tea