Japanese Rarity Gyokuro Asahi

Also known as "Jade Dew", Gyokuro is one of the most expensive teas in Japan due to its costly yet meticulous cultivation process. The cultivation of Gyokuro differs from other teas as they are covered with bamboo mats for 20 days before picking. This causes the chemistry in the leaf to change and increase the amino acids, sugar and caffeine, which is therefore responsible for the impressive mixture of tender mildness, a hint of sweetness and the typical Japanese tanginess. The leaf is deep green in colour with the aroma of fresh cut grass.

Brewing Gyokuro is different to other green teas. We advise using spring water to enhance the flavour (yes, it really does make a difference)!! The main point is that the temperature must be a lot lower than other green teas, ideally 50°C - 60°C
(122°F - 140°F) if the water is to hot then the tea will taste bitter, leave to infuse for 3 minutes. The leaves can be reused four to five times, just infuse for longer on subsequent infusions.