八女茶 Brand [Japanese Green Tea] Yame Dentou Hon Gyokuro (Yame Traditional Authentic & Special Gyokuro) 100% Yamecha Japanese Green Tea Leaves (100g)

[ Yamecha ] Yamecha, also known as Yame tea, is a type of high-quality Japanese green tea that is grown and produced in the Yame region of Fukuoka Prefecture, Japan. Yamecha is often categorized into different grades based on the quality of the leaves. The highest grade Yamecha is known as gyokuro, which is grown in the shade for several weeks before being harvested. This process results in a tea that is high in umami and low in bitterness. The second-highest grade is called sencha, which is grown in full sunlight and has a more astringent taste. Yamecha is considered one of the highest-quality and most sought-after green teas in Japan, and is enjoyed by tea lovers worldwide. Yame tea can be prepared like any other Japanese green tea. Here's one method: 1. Boil water and let it cool for a few minutes until it reaches about 80°C (176°F) or lower. 2. Add about 2 grams (or 1 teaspoon) of Yame tea leaves to a tea strainer or teapot. 3. Pour the hot water over the tea leaves and let it steep for about 1-2 minutes. 4. Remove the tea strainer or strain the tea leaves from the teapot. 5. Pour the tea into a teacup and enjoy! You can also adjust the amount of tea leaves and steeping time to your preference. Some people like to steep Yame tea for a shorter amount of time to enjoy its light and delicate flavor, while others prefer a longer steeping time for a stronger and richer flavor. [Yame Dentou Hon Gyokuro (Yame Traditional Authentic Gyokuro)] "Yame Dento Hon Gyokuro" (Traditional Yame Gyokuro) is a special type of Gyokuro tea that stands out even among other high-quality Yame-grown Gyokuro teas. It has been awarded Japan's Geographical Indication (GI) certification. To be labeled as "Yame Dento Hon Gyokuro," it must be produced using specific and strict manufacturing methods, which sets it apart from regular Gyokuro tea. Only tea produced using these specific methods can bear the name "Yame Dento Hon Gyokuro."

• Yamecha, also known as Yame tea, is a type of high-quality Japanese green tea that is grown and produced in the Yame region of Fukuoka Prefecture, Japan. Yamecha is often categorized into different grades based on the quality of the leaves.
• [Authentic, Rare, High-Quality, Valuable 100% Yamecha ( Yame green tea ) Leaves] Yame tea is known for its high quality and is often considered one of the top green teas in Japan.
• [How to drink Gyokuro] 1. Boil water and let it cool for a few minutes until it reaches about 60°C (176°F) or lower. 2. Add about 2 grams (or 1 teaspoon) of Yame tea leaves to a tea strainer or teapot. 3. Pour the hot water over the tea leaves and let it steep for about 1-2 minutes. 4. Remove the tea strainer or strain the tea leaves from the teapot. 5. Pour the tea into a teacup and enjoy!
• [Yame Gyokuro] Gyokuro is a high-quality Japanese green tea made from tea leaves that are shaded for several weeks before harvesting. The shading process gives the tea leaves a milder, sweeter flavor and a higher caffeine content. Especially, Yame Gyokuro is the no.1 quality in Japan.
• [Gyokuro] In general, the amino acid called theanine, which is a factor in the delicious taste of tea, is generated in the roots and stored in the leaves via the stem. When theanine is exposed to sunlight, it turns into catechins, which causes bitterness in tea. Therefore, the tea leaves used to make Gyokuro are covered from sunlight for at least two weeks before harvesting, which increases amino acids such as theanine and decreases catechins (tannins), resulting in a rich flavor and aroma.
• The reason for the high price of Gyokuro tea is not only due to its cultivation method. The tea made from the first-picked leaves is called "Ichiban-cha," and Gyokuro uses only this Ichiban-cha, which can only be harvested once a year, making it highly valuable and rare. In addition, the new tea leaves are very delicate and cannot be machine-harvested.
• [Quality of Green Tea] The quality of tea is better and has a sweeter taste when harvested early, making it more expensive than those harvested later in the season.
• The component "Epigallocatechin gallate (EGCg)" is more easily extracted at high temperatures above 80 degrees Celsius, while the amino acids that contribute to the flavor are more easily extracted even at lower temperatures. Caffeine can be reduced by brewing at lower temperatures.
• Green tea is made by steaming and heat-treating tea leaves without fermenting them, which suppresses the activity of oxidizing enzymes. It contains beta-carotene, vitamin B1, vitamin B2, niacin, pantothenic acid, folate, biotin, and vitamin C. Especially, it is characterized by a high content of vitamin C.
• “Mukoh Matcha" prides itself on delivering high-quality green tea and matcha sourced exclusively from the lush, water-rich Yame region in Fukuoka, Japan, where tea production has been passed down through generations of expert farmers over the past 600 years.