Organic Japanese Gyokuro is a high quality green leaf tea, with strong flavor notes of seaweed and lots of umami.

Japanese gyokuro is considered one of the absolute best teas from Japan. It is not considered a everyday life, and belongs to the expensive and more exclusive end, a bit of a unique in tea.
Gyokuro is a shade tea and before the leaves are harvested, the tea bushes are covered by large mats for 3-4 weeks to shield the leaves for sunlight. It is significantly longer than the Japanese Sencha Kabuse, which has only been covered for up to 10 days. The covering stresses the tea bushes and tea leaves, causing the amount of amino acids and tea to grow, while reducing the content of tannins (bitter substances). 

This tea should be brewed in a small teapot, and preferably a slightly flatter tea pot so that the leaves will not be in layers. Serve in a small cup, e.g. A Gaiwan. Preferably use lime -free water. Take off the boiler at the moment the water starts to boil. Use two to three grams per day. cup (25 cl.), And pour the water over when cooled slightly (70 degrees). 
Let the teen soak for 2-3 minutes. For subsequent brewings, it is recommended to go up to temperature of the water and down during the traction time. 

This tea can also be brewed at even lower temperatures, 50-60 degrees, e.g. On a hot summer day. At a lower temperature, the leaves secrete a greater amount of amino acids and the taste becomes more intense. Brewing time should be extended, up to 5 minutes and a slightly larger amount of tea is needed. Don't be afraid to prepare the tea wrong, try a little forward. It's an excellent tea.