Gyokuro is amongst the best of Japanese Teas. The process was first introduced in 1835 at Uji by Kahei Yamamoto. Before few weeks of the harvest, the leaves are shaded from the light with a straw or with cloth hich allows the leaves known as Tencha to develop its typical characteristics. The taste is soft and delicate with hints of floral note. The cup appears to be a pale greenish yellow in color while the infusion is bright green.
Method of Infusion:
For 3 persons add 10gm of the Tea leaves to the kyusu. Heat 105 ml of water to 95 degree centigrade. Infuse for two and a half minutes for the first infusion. For each following infusion reduce the length of the infusion by a third each time.