Gyokuro is the most sophisticated Japanese tea. It is also one of the most expensive and delicate green teas the world has to offer. The finest tea bushes are fully shaded for at least two weeks before the new tender spring leaves are hand-picked and carefully crafted and dried.
Pantenger Organic Gyokuro is harvested in Kagoshima. This 100% Saemidori cultivar tea has been carefully crafted for the local tea ceremony and it is rarely available outside Japan.
Through exposure to sunlight theanine is converted to catechins. Shading the tea bushes before plucking helps to retain a large amount of theanine. Theanine is a sweet component and it has a calming and relaxing effect. In contrast, catechins are a bitter component.
Using the right water temperature (150ºF to 160ºF) will extract the tea leaves’ sweet soluble components such as theanine. Using a higher temperature will bring a high amount of the bitter and astringent components, such as caffeine and catechins, to your cup.
Green teas realize their soluble components quickly. Infuse for 1 to 2 minutes only. Adjust according to taste.
The right amount of tea is 2 grams / 5 Fl. Oz. of water. Add more leaves for a more intense tea.
INGREDIENTS: JAPANESE GREEN TEA.