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Delicate flavour (amino acid) and fresh aroma. Gyokuro, known as the finest grade of green tea, differs from ordinary tea in terms of taste, flavor, and infusion methods. It is recommended for people who are already enjoying green tea and wish to experience the exquisite taste of the finest tea. |
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Tea leaves for Gyokuro are kept under the shade 2 to 3 weeks before harvesting. The shading process doubles the ordinary Chlorophyll content of 0.5 to 1, as well as increases glutamic acid (free form amino acid called "Theanin") by 1.5. The lack of sunlight produces deep green color to the tea and the taste becomes flavorfully mild and sweet. The regions with the best reputation for making the highest quality Gyokuro tea are Hoshinomura in Yame, Okabe in Shizuoka and Kyoto.
There are many factors at play here, however we feel that following characteristics common to the regions. Yame Gyokuro - has tendency to be a bit grassier than other two. Shizuoka Gyokuro - has tendency to be a nice milder flavor. Kyoto Gyokuro - has tendency to be a bit more astringent and bolder. This Gyokuro was produced in Hoshinomura in Yame.
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