Gyokuro, a shade grown steamed green tea, is among the finest and most highly prized of Japanese teas. While the young leaves of the spring season develop, the Gyokuro plants are shaded from the sun for three weeks before the harvest with special sheets. This tea will usually be shaded for 20 days and picked and processed in April (which is when the highest quality Japanese teas are produced).

This slows the growth allowing tea leaves more time to develop depth and flavour. The sun-deprived leaves are higher in chlorophyll, which explains their vivid green colour. Gyokuro green tea produces a deeply sweet aroma of freshly buttered greens and seaweed, with no grassiness or harshness. Like tender new grass just sprouting in the spring. Soft on the palate with a balanced, delicate finish. Use a slightly lower water temperature and enjoy multiple infusions to get the most from this tea. Brew with freshly drawn boiled water that has cooled for 2 minutes, for 3-5 minutes.

This tea has a bright green liquor, and a vegetal, slightly sweet flavour. It is very smooth. 

2-3g of tea in 150ml of water at 60-70c for 3 mins