Gyokuro is produced by cutting sunlight with covering reed blind for 2 weeks before harvesting so that tea leaves made to cultivate in once in the sun in a day. By doing this way, amino acid, which is cause of nice taste, is increased and tannin, which is cause of astringent, is decreased. The Gyokuro's characteristic sweet aroma is made by putting the cover.
Please put hot water 80% degree of each 4 tea cup. Please change the hot water by pouring above 10cm from the cup during the cups are warm. Next is to change the hot water as same before and when all process of changing water is finished, the hot water temperature would be approximately 65 to 70 centigrade. Put 7 grams of Gyokuro leaves (large serving to one table spoon) to "Houhin" (means in Japanese character "treasure goods" , Kyusu in order for Gyokuro) and pour the hot water in the cup to the Houhin and wait 2 minutes and the tea open up and the pouring the Gyokuro to 5 cups by sharing little by little. The fascinating sweet aroma and rich sufficient taste Gyokuro is completely ready to drink.
