Baby leaves are hand-picked in early spring, then steamed and dried. It should be brewed with warm, not hot, water
This is one of the finest types of Japanese tea also known as jewel dew. It is grown under the shade which brings milder and sweeter flavour. Instead of hot water, warm water is used when making Gyokuro.
A steeping temperature of 50C-60C and a steeping time of 90 seconds is recommended.