For three weeks before harvest, shade cloth covers these tea bushes. The plant responds by producing more amino acids, more sweetness, less bitterness — concentrating everything it has into leaves that become Japan's highest-grade loose leaf tea. On Canyon Road we brew it differently from every other cup we serve. Your server will show you exactly why. It's worth it.
Taste: Lush deep umami unlike anything else green tea produces — seaweed, sweet grass, and a jade warmth that lingers long after the cup is finished. Almost no bitterness. Not a cup to drink on the way somewhere. A cup to actually arrive at. Order it when you have time to mean it.
Ingredients: Shade-grown Japanese Gyokuro green tea (Shizuoka, Japan)
Steeping Guide:
1 heaping tsp. 4 oz. at 160° water Steep 2½ minutes Second cup: 180° water, 60 seconds
