One of the highest quality grades of green teas produced in Japan, this Gyokuro Premium Green Tea is carefully shade-grown before harvest under bamboo and straw shades for 20 to 30 days to diffuse sunlight in an effort to develop increased chlorophyll in the leaves, making them dark green with reduced tannin giving the tea a sweeter flavor with no bitterness. Immediately after plucking the leaves are taken to the factory and steamed for about 30 minutes to seal in the flavor and arrest fermentation. Next they are fluffed with hot air and pressed and dried. Repeated rolling takes place until the tea develops long thin dark green needles at which time it is finally dried.
Gyokuro was first produced at Uji in Kyoto, the ancient capital of Japan. Even today, it is grown almost exclusively in the Kyoto region. Among many regional varieties of Gyokuro, which is the finest grade of Japanese tea, Uji Gyokuro is said to be the best. The leaves are small and extremely fragrant and tender with an elegant aroma, a sweetness of taste, and a light green color.