The gyokuro plants go through a double shading process before harvest. Sun deprivation yields an abundant production in chlorophyll and L-theanine.

The gyokuro leaves are then steamed to prevent oxidation, retaining its vibrant green color.

Next, the gyokuro leaves are hand rolled into its iconic pine needle shape, breaking down the cell walls. This extra process is to fully entrap the fragrance of the Gyokuro into the leaves.

After the kneading process, the stems, buds and leaves are sorted and filtered out until the highest quality of Gyokuro remains.

Lastly, the Gyokuro undergo a low and slow process to powderize the tea leaves into matcha, using a traditional Japanese stone mill.