Gyokuro

"Jewel of Dew", these slender, dark green leaves are one of the highest grades of Japanese teas. The thick body, fresh aroma and vegetal-sweet "umami" taste result from the bushes being shaded with rattan mats for 3 weeks before plucking to reduce chlorophyll and catechins. From Yame on the Southern Japanese island of Kyushu.

Brewing: 1 tsp, 170 deg, 2 min, 2 inf.