Experience Gyokuro Matcha
Step 1: SHADE
The gyokuro plants go through a double shading process before harvest. Sun deprivation yields an abundant production in chlorophyll and L-theanine.
Step 2: STEAM
The gyokuro leaves are then steamed to prevent oxidation, retaining its vibrant green color.
Step 3: KNEAD
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.
Step 4: SORT
After the kneading process, the stems, buds and leaves are sorted and filtered out until the highest quality of Gyokuro remains.
Step 5: PACKAGE
The organic loose leaves are bundled in individual sachets, added with a hint of matcha for the perfect dual experience.
Set your intentions, clear your mind, and open your senses...
1. Place a single Umami Sencha tea bag in a mug.
2. Pour hot water inside the tea mug. (Temperature to be just below boiling.)
3. Allow to steep for 2 minutes.
4. Use a single sachet up to 5 steeps; just refill with hot water.
- Store tea box inside the fridge for a longer shelf life.
- Keep tea bags away from the light to preserve the matcha’s chlorophyll content.