Gyokuro, also known as the "king of Japanese teas", is a premium tea produced by blocking sunlight with straw or a cloth around 15-20 days from the time new shoots start to appear, to increase the amount of amino acids such as theanine and bring out its rich flavor and full-bodied taste.
The producer is Hoshino Tea Estate in Yame City, Fukuoka Prefecture, Japan's highest quality gyokuro production area. Mr Shinya Yamaguchi, who was the youngest tea master to pass the 10-dan rank, is the tea master and continues to preserve the traditional taste and quality.
<Recommended brewing method> tea leaves: 8 g hot water volume: 80 ml water temperature: 50°C extraction: 120 seconds number of infusions: 3
Contents: 30g Shelf life (unopened): Approximately 1 year after manufacture
After opening, avoid high temperature and high humidity, store with care to avoid fragrance transfer, and consume as soon as possible within 1 month.
