Gyokuro is known to be the highest grade of tea in Japan. The production is quite different from the Sencha production. The secret comes from the farmer's special method of producing tea leaves for Gyokuro. About 20-30 days in advance of the harvest, the entire tea garden is covered in burlap. As a result, tea leaves are rich in minerals and caffeine. Maejima Gyokuro is originates in Okabe, Shizuoka prefecture. Deep green in colour, the taste is mellow, slightly sweet, and full-bodied with beautiful umami.
Mr. Maejima lives in Okabe, a small village close to Fujieda in the Shizuoka Prefecture. He won three gold medals for the best Gyokuro, more gold medals at the international green tea exhibition, and was recognized by the Japanese Ministry of Agriculture for the outstanding quality of his teas.
To see more Traditional Green Teas visit the Traditional Green Tea section or to browse all of our Green Teas visit the Green Teas section.
Ingredients: Premium shaded green tea from Japan
Use 1.5-2 tsp per cup, add hot water (50-60⁰C), and steep for 1-2 minutes. Re-infuse the leaves.
The traditional way to prepare Gyokuro: Use 1.5-2 tsp per cup, add hot water (70⁰C), and steep for 1.5-2 minutes. Re-infuse the leaves.
Recommended Drinking Time: Maejima Gyokuro Tea is great either in the late morning, afternoon or after meals.
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