Gyokuro

This high-quality Kyoto green tea is very smooth and has very little astringency thanks to the special way it is grown and harvested. Twenty days before harvesting, the trees are covered to protect them from direct sunlight. This shading process limits the conversion of theanine (the sweetness of the tea) into catechin in the leaves and produces a very smoothumamiflavor.

Add 5g of Gyokuro to 180–200ml of water at 60–65°C. Infuse for 90–120 seconds, strain, and enjoy.