GYOKURO EMERALD MIST
Our highest grade Gyokuro (and my favorite) from one of the finest growing regions in Japan. This is one of the most satisfying green teas I have ever had. The perfect blend of a savory umami and sweet grassiness. As calming and centering as it is stimulating. A very green, green tea.
Tasting Notes: This special one brews up an enchantingly verdant green color. Rich and full, while being sweet and easy to drink. Very high in the savory umami flavor profile, like rich savory tea broth. If you enjoy Japanese green tea, you will really appreciate this one.
Origin: Uji, Kyoto, Japan
Preparation: Use 1 ½ Tablespoon of tea leaves per 8-12 oz of 140-158º water. Steep 1 ½ - 2 minutes. Good for three delicious infusions. If this method is too rich, simply use less tea leaves.
Packaging Note: The 3.5 oz option comes in a sealed/resealable airtight package that has never been opened. So it has literally gone straight from the garden to you and will be the absolute freshest. The 2oz and ½ oz option is still wonderfully fresh but will be portioned out from a 3.5 oz package.
Moderately Caffeinated
What’s so special about shade grown tea?
I’m glad you wondered…
Here’s my short answer, but feel free to research it to your hearts content.
The tea plant, Camelia sinensis, where all actual tea comes from. Naturally contains an amino acid called L-theanine or Theanine.
This particular amino acid has an amazingly calming, tranquil effect on the brain. Not in a sleepy way, in more of a “everything is ok and I feel a sense of happy contentment” kind of way. ( I very much enjoy that space).
Theanine also has a sweet taste to it, offering the perfect counterpart to the other characteristics of the tea plant like tannins, which give tea it’s astringent quality ( or straight up bitterness if a tea is steeping too hot or too long).
Where the “shade grown” part comes into play is that Theanine is transformed into tannins during photosynthesis (aka when the sun hits the leaves).
Since most tea is grown in full sun, the level of Theanine is typically lower and more in balance with the level of tannins. To make this tea, however, actual shade is created out in the garden, by erecting mesh curtain ceilings (or one of several other methods) to ensure these leaves enjoy a shaded three weeks until harvest day. All this effort allows the level of Theanine to stay high and is the reason this tea, and other shade grown Japanese green teas, have the special soothing effect on our brains and a sweet taste on our tongues. And aren’t cheep (:
Extra side note: The tea leaves used to make the fine powdered green tea known as Matcha, are finished in the shade the same way as the leaves for Gyokuro. They are just ground up once the leaf stem (or mid vein) is removed. What happens to that mid vein you ask? It becomes my favorite green tea, Gyokuro Karigane.