Special shade-grown tea from Japan. Rich and savory with deep vegetal notes. 
Japan is synonymous with sculpted gardens, fine pottery, and green tea. The rolling tea fields appear as manicured hedgerows throughout the central island of Honshu, where growing tea is often a family tradition dating back centuries.
Eliot Jordan, Peet's Tea Buyer, visited the tea-producing regions of Kyoto and Shizuoka for the very first time last year. Japan has the most modernized techniques in the tea industry, and every aspect is controlled down to the finest degree (with the obvious exception of the weather). It's always a challenge to get the best teas, as the domestic market in Japan has such strong demand. Peet's long-term relationships with suppliers allows us to source teas such as Gyokuro Asahi, a superb example of Japan's special shade-grown teas. 
Long time Peet's fans will remember Gyokuro Asahi from the last offering over 10 years ago. Gyokuro Asahi is grown under very special conditions. Just as the first flush of the year is starting to emerge, slotted tarps are erected over the tea bushes to minimize sunlight. This artificial shade results in slowed growth and a changing chemical composition of the new leaf as it struggles for photosynthesis. After roughly 40 days, the tarps are removed and the deep green leaf is harvested, steamed, rolled and fired. Gyokuro teas are known to improve with age, so the producer has stored the tea in special wooden crates at low temperature for several months before release.
Gyokuro Asahi brews a bright liquor with full body for a green tea. It has a fresh-cut grass aroma, and a rich, savory taste with deep vegetal notes. It is available for a limited time while supplies last.
Brewing: Gyokuro should be brewed at a lower temperature than other green teas. Heat the water to about 140°-150°F, pour in one cup for each teaspoonful of tea leaves, and steep for two minutes. To get the most out of your tea, brew a second infusion of the same leaves using slightly hotter water.
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