Gyokuro

This is Japan’s best green tea. It is made from single buds that are picked only in April/May. In an effort to increase chlorophyll and reduced the tannin, which makes it sweeter, the tea is covered with black curtains or bamboo and straw shades for 3 weeks in early spring.

Extra Info:
The leaves are small – about 3/4ths an inch long and extremely fragrant and tender. Immediately after plucking the leaves are taken to the factory and steamed for about 30 minutes to seal in the flavor and arrest oxidation. Next they are fluffed with hot air and pressed and dried to 30% moisture content. Repeated rolling takes place until the tea develops long thin dark green needles at which time it is finally dried to a 4-6% moisture content.