This high quality green tea from Kyoto is very sweet and has hardly any astringency thanks to the special way in which it is cultivated and picked. Twenty days before the tea is picked, the trees are covered to protect them from direct sunlight. This shading process limits the transformation of the theanine in the tea leaves into catechin and produces Gyokuro’s characteristic sweetness and umami flavour.

*Picture(s) are for reference only