Yame Dentou Hon Gyokuro is special in every regard: Its beautiful appearance, deep, complex flavor, and distinctive aroma are the product of the finest craftsmanship backed up by the dedication, passion, meticulous care, and extensive experience of the people who produce it.
How is Gyukoro Made?
Gyokuro tea bushes are covered with cloth or reed screen (covered culture) approximately 20 days prior to picking. By limiting the amount of light that reaches the new shoots while they are growing, the generation of catechins from amino acids (theanine) is suppressed, resulting in lower astringency and a rich flavor. An aroma, similar to nori seaweed, is one of Gyokuro's unique characteristics.
Origin of Yamecha
Yamecha is a type of tea produced in Fukuoka Prefecture in Japan. Yamecha makes up only about 3% of Japan's green tea production and about 45% of Japan's Gyokuro production on an annual basis. It is highly prized and one of the first regions in Japan to grow tea. Yamecha is high in flavour-producing compounds such as theanine, glutamic acid, and arginine. Many tests on tea cultivated in this area have shown to produce a strong, sweet body. The natural Gyokuro produced here has been prized since ancient times. Yamecha Gyokuro makes up about 45% of all Gyokuro production in Japan. Yamecha Gyokuro is well known in Japan for its high quality.
Dentou Hon Gyokuro Green Tea Leaves 100g