Uji Gyokuro green tea from the Uji River near Kyoto
The tea plants are covered for a special period of time to prevent sunlight from shining on the first leaves in May. The reason for this is that the amino acids that give the tea its flavour would otherwise form catechins (bitter substances) when exposed to sunlight.
The tea is made by steaming and hand-rolling the sprouts, which are cultivated in the same way as matcha, after picking or cutting (depending on the variety) and then drying them.
It is a high quality tea with a rich aroma and mild flavour with a bright green colour.

Nutritions 100 gr :

Energy: 21 KJ / 5 kcal
Fat: 0.0 gr
Carbohydrates: 0.0 gr
Protein: 1.3 gr

Ingredients:

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