Ujihikari Kyoto Wazuka | Gyokuro

Sweetness (umami): ★★★★ Astringency: ★ Color: ★★★★ Gyokuro Ujihikari single-origin tea leaves from Wazuka Town, Kyoto Prefecture We have made gyokuro from Ujihikari, a Kyoto variety that is also cultivated for the highest quality tencha. This variety is characterized by its elegant flavor and deep green color. The finishing process involves heating the tea to bring out its gorgeous aroma and rich flavor. The flavor changes greatly depending on the extraction temperature. "Kyoto Wazuka" For 800 years, Wazuka-cho in Kyoto has been passing down traditions, cultivating tea fields and producing high-quality tea. The large temperature difference between day and night and the climate prone to fog help block direct sunlight from the tea leaves, making it ideal for cultivating high-quality, sweet tea leaves. "Gyokuro" The tea fields are covered for about 20 days before harvesting. The tea is grown under the covers for a longer period than for covered sencha, concentrating the flavor. Normally, the bitter component "catechin" that is produced by exposure to direct sunlight is suppressed, and the sweet "theanine" is produced, resulting in a rich sweetness and flavor. At our store, we carefully select tea leaves that have been carefully grown by tea farmers. The tea leaves are carefully grown under a covering, giving them a deep sweetness and flavor that you can really taste. Characteristics and benefits of Gyokuro Gyokuro is a type of Japanese tea that is grown under cover for about three weeks before harvest, which reduces its astringency and concentrates its flavor, resulting in a rich, creamy taste. The cover forces the leaves to increase their chlorophyll for more efficient photosynthesis, turning the green a dark brown. If you brew it in cold water or at a low temperature (below 50 degrees), you can enjoy a rich flavor with few unpleasant tastes. From the second brew onwards, raise the temperature to enjoy the different flavors. The benefits of Gyokuro Gyokuro is rich not only in the catechins found in tea, but also in the amino acid "theanine" and vitamin C.