Hand plucked in Spring, "White Leaf Tea" was recently developed by the Tea Research Center in Shizuoka, Japan. The tender shoots are completely shaded from light for 18-20 days before harvesting. The leaves turn a pale yellow-green color when infused. The shading enhances the aroma and gives a rich taste with nearly no astringency. The flavor is fresh with hints of lima bean and alfalfa. Only 600 grams were available. Brewing: 5g (1.5 tsp), 140 deg, 2 min, 2 infusions.