Yame Kyushu Gyokuro is produced by shading the tea bushes for about three weeks prior to picking. As a result, these leaves receive more nutrition from the soil. This shading process also protects the bushes from sunlight which increases the chlorophyll content of the tea leaves and prevents theanine, a factor of sweetness, from being changed to tannin, a factor of bitterness. When brewed, a cup of Yama Kyushu Gyokuro can be described by its rich green color and sweet taste.
Boil or heat water to 160˚ to 180˚ Fahrenheit
Use 1 to 2 teaspoon per 8oz of hot water
Steep for 2 mins
Caffeine: 20 mg per 8 oz cup