This is Japan's best green tea (made from single buds that are picked only in April/May. In an effort to develop increased chlorophyll (making them dark green) and reduced the tannin (giving a sweeter flavor with no bitterness), the tea is covered with black curtains or bamboo and straw shades for 3 weeks in early spring. The leaves are small - about 3/4 of an inch long and extremely fragrant and tender. Immediately after plucking the leaves are taken to the factory and steamed for about 30 minutes to seal in the flavor and arrest fermentation. Next they are fluffed with hot air and pressed and dried to 30% moisture content. Repeated rolling takes place until the tea develops long thin dark green needles at which time it is finally dried to 4%-6% moisture content. Gyokuro has been referred to as history, philosophy and art in a single cup. This is the best green tea of Japan. Usually brewed in a kyusu (special Japanese teapot) and served in handless cups.

Gyokuro is also called Imperial Jade Dew because it was once reserved for the Emperor's consumption. Gyokuro is harvested from single buds that are plucked only once a year. A few weeks before harvesting, the tea plants are covered with special mattings to shield them from sunlight. This increases the amount of chlorophyll in the leaves to maximize photosynthesis, the plant has to rely on the earth for most of its sustenance, which may explain its unique taste. The leaves, after harvesting, are gently steamed, then rolled tightly into needles and and air dried before being packed.