Gyokuro

Our Gyokuro is cultivated using a unique method: young shoots are sheltered under a special curtain, the Kanreisha, which blocks 70% of sunlight for two to three weeks. One week before harvesting, shading is intensified to filter out 90% of the light. This specific technique enriches the tea with theanine, reduces catechins, and gives this tea its rounded flavor along with a rich aromatic palette combining intense umami and floral notes, complemented by marine undertones evoking the flavor of Nori, Japanese seaweed, highlighting the authenticity of this Gyokuro.

Uji, Kyoto

Place 2 teaspoons (4g) of Gyokuro leaves into a Kyusu (Japanese teapot). Add 60 ml of water heated to 60°C. Allow the tea to steep for three minutes, which helps to fully extract the delicious umami flavor from the leaves. Finally, pour the brewed tea into your Yunomi (Japanese tea cup).