About Gyokuro Variety
Gyokuro is made only from the youngest leaves of the first flush. Tea bushes for Gyokuro are covered with mats made of straw "yoshizu" or some other material, blocking the direct sun in early April (about 20 days before the first harvest). This prevents a type of amino acid in the leaves from changing into more bitter catechin. Gyokuro is slightly sweet and extremely flavorful, and is the most exquisite tea of all Japanese teas. Very low temperature should be used to make a good cup of Gyokuro (120-140F).
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