Uji Gyokuro Premium 100g in Zipper Bag

The highest grade of green tea is called "Gyokuro" and it was perfected during the late Edo period.

In the past, it was named "Gyokuro" because its shape was round like dew (nowadays it is long and needle-like).

This Uji Gyokuro has a characteristic of being low in bitterness and has a sweet and mellow flavor.

The tea leaves that become Gyokuro are cultivated by covering them with reed screens, blocking sunlight, starting 20 days before harvest.

This cultivation method, which began in the 17th century, increases the production of theanine (an amino acid derivative found in tea) that creates sweetness, while reducing catechins (tannins) that produce astringency.

Covering the plants with reed screens gives rise to a unique aroma called "kabuseka" (covered fragrance).