Top quality Gyokuro is harvested in the spring. While the processing is the same as Sencha, Gyokuro is cultivated by shading for approximately three weeks prior to harvest. Various agricultural techniques are also used to create a concentration of flavour in the leaves. The result is a leaf that has much higher amino acid content, and will steep into a rich, savoury tea syrup.
Our Gyokuro Premium is one of the highest quality green teas produced in Japan. A very precious breed of ‘Gokoh’, grown only in quite small amounts and exclusively in the Uji region of Kyoto, Japan. Carefully grown in the shade for 20 to 30 days before spring harvest by way of ’Tana’, the traditional method, requiring great skill and technique.
Gyokuro has several unique features: very mellow, with an elegant aroma, a sweetness of taste, and a bright green colour.
All YOI teas are of such quality that they can be brewed three times with full flavour.
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