Gyokuro is perceived as one of the finest teas in Japan. The best leaves from Gyokuro are called Tencha.
Tencha is being reprocessed for the legendary tea ceremony of Matcha. It requires a great deal of experience to produce Gyokuro.
The last 20 days before harvest there is a big focus on nursing the tea bushes. The bushes are being protected from too much sunlight.
The limited amount of sunlight results in the leaves producing the substance called Chlorophyll, which makes them darker than usual.
Gyokuro has a low amount of tannins, which makes it milder and sweeter compared to other Japanese green teas.
It is very important that the tea is kept fresh and the preparation requires a certain discipline.

Recommended preparation: 60-70°C water / 8 g. per liter water.

Time: 3 minutes at first extraction. 30 seconds at the following extraction, but with water at 80°C.