Merkaba2

Country of Origin: China
Region: Zhejiang Province
Shipping Port: Shanghai
Grade: Gyokuro . Made to Japanese specifications
Altitude: 500. . 1500. ft. above sea level
Manufacture Type: Shade grown and steamed green tea
Cup Characteristics: A full flavored green tea that has a satisfying light refreshing character. Tending pleasantly vegetative with
some briskness.
Infusion: Very bright

In ancient Japan, Gyokuru was referred to as “history, philosophy and art in a single cup.” And why not? For many centuries
the variety was known as Japan.s greatest green tea. Unfortunately, following the Fukushima nuclear disaster in Japan in
March 2011, much of Japan.s tea crop was affected with Cesium 137 forcing many tea companies, including Metropolitan Tea to
find new sources for traditionally Japanese tea varieties. Thankfully, before the disaster, many Japanese tea manufacturers had
already begun setting up shop in China to produce teas for the internal market using Japanese machinery, varietals and
techniques. What.s more, China.s prime growing season is in spring, when our company traditionally makes tea purchases.
The decision to place food safety over tradition was made and Metropolitan has now begun purchasing all Japanese style teas
from China . including this delicious Gyokuro.
So, just how is this fabulous tea made? Gyokuro is made from single buds that are picked only in April/May. In an effort to
encourage chlorophyll development (responsible for the dark green color) and reduce tannin levels (the source of its sweet
favor), the tea is covered with black curtains, bamboo or straw shades for 3 weeks before plucking. The leaves are small - about
3/4 of an inch long and extremely fragrant and tender. Immediately after plucking they are taken to the factory and steamed for
about 30 minutes to seal in flavors and arrest fermentation. Next they are fluffed with hot air, pressed and dried to around 30%
moisture content. The tea is then rolled repeatedly until it resembles long thin dark green needles, then dried until around 4-6%
moisture content. The tea is then ready for drinking! (Gyokuro is usually brewed in a Japanese Kyushu style teapot and served
in cups with no handle.)
Why drink green tea? According to Japanese tea researchers there are many reasons.
Reduces the incidence of cancer - Their studies relate to the high levels of catechins in tea. One study by Y.Nakamura
concluded that green tea and catechin markedly inhibited the development of cancer. This study utilized data from a survey of
inhabitants of Shizuoka (the major tea growing region of Japan) where green tea is a staple product and a main beverage
where the inhabitants daily consume as much as 1 - 1.5g of green tea catechins in their tea drinking. The survey suggests that
green tea catechins played a significant role in a low SMR (Standardized Mortality Ratio). The scientific aspect of the study
when combined with the survey lead the scientists to the conclusion that there is a striking reduction in the cancer death rate
amongst residents who are accustomed to drinking quite strong tea and frequently changing the tea leaves.
Green Tea Suppresses Aging - It has been shown in other studies that high the concentrations of powerful antioxidant Vitamin
E and C in the bodies of animals the longer they lived. Prof. Okuba (Chem.Pharm.Bull.31 1983) demonstrated that catechin in
green tea is a far stronger antioxidant than vitamin E, leading to a hypothesis that green tea contains a powerful antioxidant that
is believed to help control aging.