uses high quality camellia sinensis leaves grown early april in the shade to reduce the rate of photosynthesis resulting in high levels of theanine which is responsible for the umami-rich flavour of our gyokuro tea

uses high quality Camellia Sinensis leaves and is harvested and processed in a similar way as Matcha

uses high quality camellia sinensis leaves grown early april in the shade to reduce the rate of photosynthesis resulting in high levels of theanine which is responsible for the full-bodied flavour