Dento Hon Gyokuro tea bushes are cultivated naturally without shaping the tea bushes into rows. Once 1 or more leaves appear from the new buds, the tea bushes are covered to block out sunlight. The covering material is not the usual black synthetic fibers, but natural rice straw called “sumaki”, which blocks at least 95% of the sunlight over the bushes for at least 20 days.
 
How to brew Gyokuro
1. Pour hot water into the kyusu (Japanese teapot) and let it cool slightly.
The recommended temperatures for the hot water are 50 degrees Celsius for gyokuro.
Use a small teapot designed for gyokuro.
 
2. Pour hot water from the kyusu into the teacup to about 5-6 minutes' worth.
The recommended amount of hot water is 60-70cc for three servings.
 
3. Put tea leaves into the kyusu.
The recommended amount of tea leaves is 10-12g for three servings (approximately 2 lightly filled tablespoons).
 
4. Pour the cooled water from the teacup into the kyusu.
Let it sit for about 2-3 minutes.
 
5. Pour the tea from the kyusu into the teacups.
Pour evenly, rotating to ensure uniformity in strength (pour back and forth 3-4 times, ensuring that each teacup has the same amount and concentration), and squeeze out every last drop.