Gyokuro

Description

Gyokuro

Our Gyokuro is shade-grown and steamed in Uji, Japan. Growing under shade increases levels of the amino acid L-theanine, giving Gyokuro a mellow sweetness and full bodied umami flavour. L-theanine is also responsible for the calming effect of shade-grown teas. Growing under shade also increases the amount of caffeine and chlorophyl, while reducing levels of catechins which are the source of bitterness in other green teas.

Uji is the oldest Gyokuro producing area in Japan and growing tea under shade is thought to have originated there. 

Preparation

Gyokuro is delicate and requires a slightly lower brewing temperature than most teas. Steep in 70-80°C water and it will be ready for drinking in around 1.5 minutes. For an even mellower flavour you could try using water as cool as 40-50°C and steeping for 5 minutes.