Gyokuro
"Jewel of Dew", these dark green leaves are one of the highest grades of Japanese teas. The thick body, fresh aroma and bitter-sweet "umami" taste result from the bushes being shaded with rattan mats for 3 weeks before plucking to reduce chlorophyll and catechins. Brewing: 1 tsp, 170 deg, 2 min, 2 inf.