Gyokuro created in the manner loved by the farmers on the organic tea farm in Uji, from where it originates. With regard to the weather during the year and shortly before the harvest, the farmers modify the period for which the tea is shaded from the sun, and the period for which the leaves are exposed to hot steam during the process of halting oxidation. More
Gyokuro created in the manner loved by the farmers on the organic tea farm in Uji, from where it originates. With regard to the weather during the year and shortly before the harvest, the farmers modify the period for which the tea is shaded from the sun, and the period for which the leaves are exposed to hot steam during the process of halting oxidation. Gyokuro differs from Sencha tea precisely in the length of shading from the sun. Sencha is usually shaded before harvesting only for a few days, but in the case of Fukamushi this is as long as 1 week.
Gyokuro ranks amongst the most expensive Japanese teas, nevertheless this tea is at an exceptionally favourable quality to price ratio. Preparation is very important, in which a low temperature of around 50-60°C is used, as well as up to twice the amount of tea (in comparison with regular doses in the case of Sencha tea) and the extended brewing time.
