Gyokuro Gyokuro

As soon as you put the tea into your mouth, its umami, sweetness and mellow flavor are like no other. Theanine, the umami-rich flavor of gyokuro tea, turns into bitter catechin once it is exposed to sunlight, so new tea leaves must be kept in the shade for at least 20 days to encourage the production of new soft, deep-green shoots.
These tea leaves are steamed after being harvested, rolled, and dried to make gyokuro tea.

As soon as you put the tea into your mouth, its umami, sweetness and mellow flavor are like no other. Theanine, the umami-rich flavor of gyokuro tea, turns into bitter catechin once it is exposed to sunlight, so new tea leaves must be kept in the shade for at least 20 days to encourage the production of new soft, deep-green shoots.
These tea leaves are steamed after being harvested, rolled, and dried to make gyokuro tea.