Gyokuro is made only from the youngest leaves of the first flush harvest of the year. Twenty days before the harvest, the tea bushes are covered with straw mats, blocking the sun, which prevents the formation of bitter catechins. As a result, Gyokuro is slightly sweet and extremely rich considered the most exquisite of all-Japanese teas. Gyokuro Goko is made with unblended leaves of Goko bush, which is considered the most suited cultivar for Gyokuro.
Uji, Kyoto Region
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