Gyokuro is one of Japan's rarest and most prized teas. Its long, slender, dark green leaves are produced by shading the tea plant three weeks before it is hand cut with scissors. Consisting of only the tender leaf tips, we are pleased to offer this season's recent pickings. Also referred to as Gyokuro Asahina, it yields a greenish-gold color with a mild flavor and incomparable natural flowery aroma when brewed. Organic Gyokuru made according to exacting specifications that date to Japan's Edo period (1603-1868), offers a brew so pure, it is best enjoyed with a poem. To this
end, we've found the perfect literary accompaniment: a verse committed to paper by famed Japanese poet Sen no Rikyu (1522-1591). Replying to the question, what is tea?' he wrote: Tea is net but this. First, you make the water boil, Then infuse the tea. Then you drink it properly. That is all you need to know." Simple right? We thought so. The only catch is that achieving a tea as pure and simple as this Kagoshima-grown Organic Gyokuro takes hard work and lots of it. To start with, Gyokuro is produced only from hand-plucked tea grown between March and April when tea bushes flush, pushing up fresh new shoots. Complicating matters, for the first Three weeks of production, the bushes are shaded with bamboo and straw. Forcing the plants to produce more chlorophyll, deepening the flavor of the leaf. About two weeks after the shading has been removed, the lea is plucked. Extreme care is taken to select only
leaves that are smaller than one inch in size. Anything larger and the tea will lose its fragrance and pliable, tender qualities. Next, the leaves are gently bruised and lightly steamed resulting in a fine, dark leaf with pungent depth and luscious green character. A note about Japanese leas, post-Fukushima: The 2011 Fukushima nuclear event sent shockwaves through the Japanese tea industry. Before the event, almost 90% of Japanese teas were grown in Japan's northern regions, within the affected zone, and therefore susceptible to radiation. Since that time southern Japan has stepped up production in regions where considerable amounts of testing have determined both soil and leaf to be radiation free. 

Ingredients: Gyokuro Green tea

Brewing Tips: Gyokuro Jade Dew Green tea should be made with water brought to (160-170° F). Using one teaspoon of loose leaf tea for each cup.

This tea should be steeped for 4-5 minutes. Remove the leaves once the brewing time is reached

Decant and enjoy!