Japanese Gyokuro Asahi Green Tea Explained

Japan Gyokuro Asahi Green Tea is an exceptional Japanese rarity which is also known as “Dew of a Pearl” referring to the pale green colour of its infusion.

Whilst most Sencha is made from the Camellia Sinensis Yabukita cultivar, Gyokuro is produced from Camellia Sinensis Asahi.

Geographically, ‘Asahina’ is located in the Shizuoka prefecture, which is one of Japan’s largest Gyokuro producing areas.

The tea shrubs for Gyokuru are grown in the shade, whereas standard Sencha Green Tea is grown unshaded.

The tea leaves are shaded under dark netting for approximately three weeks before harvest.

The slow shading process results in less tannic acid, but a higher increase in caffeine content and amino acids, such as theanine.

This, in turn, is responsible for its smooth and rich taste.

The leaf itself presents a deep green colour which has typical Japanese tanginess.

Overall, Gyokuro is a umami-rich infusion which must be tried, especially during moments of calm & tranquility.

Gyokuro can brewed two to three times, typically at a lower temperature than most green teas.

Brewing Guide

Leaf: Green Tea

Teaspoon: 1 Per Cup

Brew: 1-3 Mins

Temperature: 60-80°c

Ingredients

100% Green Tea

YAY! This item is suitable for Vegans

Warning: packed in an environment that contains nuts.