Our Organic Gyokuro, meaning "Pearl Dew" in direct Japanese translation, is the most prized and expensive green tea in Japan. Harvested only once a year in early spring, Gyokuro like matcha is made from the same young tea leaves called Ten-Cha 天茶. Mostly young tea leaves or fresh buds are cultivated for the making of Gyokuro. This Ten-cha is left under the shade for 3 weeks before harvesting to induce a process that alters the proportions of sugars, amino acids, flavanols and other substances that is responsible for the tea unique sweet aroma and intense taste. This unique shading process creates a very strong dark green color tea leaves that seems to be producing an intoxicating flavor.

Tea Plantation:

Nagata Gyokuro is produced by the Nagata Family who unlike most farmers was the first to produce Organic Tea in Japan. Instead of using fertilizers, chemical, animal maure, herbicides or pesticides to fertilize their tea garden soil, the Nagatas have discovered new agricultural methods to nuture tea plants that produce tea twice as long a period of time and twice as powerful as their nutritious value.

The Nagata Family's passion, dedication and perseverance to make the finest tea have really contributed to the organic community by giving us the opportunity to drink organic green tea at a affordable price.

Quality, Flavor, Aromas:

Gyokuro's unique quality is determined by the location, soild, processing technique, and the amount of shading.

Aromas Our Organic Gyokuro emits a natural fresh and mild sweet aromas. But the aromas can fool anybody because it conceals the intense flavor.

Flavor (Taste) Gyokuro has a very intense rice-straw odor, an odor due to the shading of the tea crops with rice-straw.

Brewing Method:

Quantity Regular 1- 2 teaspoon for every 120ml of water. Steeping Steeped 2 to 3 minutes. Temperature Hot water at 60°C to 70°C (140°F to 150°F). It is a good practise to pre-heat cup or pot for a few mintues before steeping tea leaves. Water Mineral Water is highly recommended because it enhace the flavor with mineral. Hard water results in a flat taste while distilled water without any mineral will brew a tastelss tea.