Blended Gyokuro with Uji Gyokuro Tea

Gyokuro is made only with the earliest leaf buds of the spring harvest. The tea is grown under shade cover (using reed or straw screens) for 20 days before harvesting begins. Growing the tea in diffuse sunlight reduces photosynthesis in the young leaf buds. As a result, the tea plant produces more chlorophyll, which changes the proportions of the sugars, amino acids, caffeine and flavanols that contribute to the color, aroma and taste. Less exposure to sunlight results in a mild and sweet flavor and less astringency.
how to drink
Gyokuro tea is best served in small white cups (approx. 30ml). For 3 servings use 1.5 table spoons ( 8g ) of tea, 100 ml of water at a temperature of 40-60c, and let it draw for between one and a half minute and three minutes for the first infusion. For a second infusion use water of higher temperature than for the first and let the tea draw for only a few seconds before pouring it into the cups. The first infusion will give a full-bodied tea while the second and consecutive infusions will be lighter.