Fresh From Origin
From Uji Province in Kyoto, we sourced the finest Gyokuro. Shaded to intensify the chlorophyll fragrance and taste, the leaves were harvested, then deveined, (tencha) then dried before being ground into a powder. To use, put a level teaspoon into a wide mouth bowl, add a few drops of hot (160-180°F.) water, and whisk into a paste with a bamboo whisk (chasan.) Add 4 or more oz water, to taste. Continue whisking until it forms a pale green foam atop the dark green tea. Sip slowly the grassy sweet, vegetal brew that gives a creamy mouth feel and soft finish.