Gyokuro is grown by blocking sunlight for 20 days or more with black netting.
The purpose of shaded cultivation is to prevent theanine, which is the ”umami" component of tea, from turning into catechin (astringency component) when exposed to sunlight.

Gyokuro, also known as the king of green teas, has a rich "umami" flavor.
When you take a bite, the flavor spreads throughout your mouth.

Gyokuro "Shizuku" is a blend of Gyokuro varieties Goku, Samidori, and Saemidori from Kyotanabe, Kyoto Prefecture, the hometown of Ikkyu, who is famous for folk tales in Japan.

Each cup is 50mL, and you can enjoy the first infusion at 50℃ for 1.5 minutes, the second infusion at 60℃ for a minute, and the third infusion at 70℃, gradually increasing the temperature of the water. After brewing, you can also enjoy the used tea leaves.