nori, brioche, evergreen
Our Gyokuro was grown in Hoshino village in Yame, Southern Japan. Shaded for three weeks before harvest, these Yabukita and Okumidori cultivar leaves contain high levels of amino acids, antioxidants and umami flavor to bring you health, focus and enjoyment!
Steep 6g (1tbsp) of Hoshino Gyokuro in 8oz of 170° F water for 1 minute and strain. Makes 2 infusions. For Gong fu cha style, steep 20 seconds each infusion.