It is organic and made in Uji Tawara, Kyoto where there are significant morning and evening temperature differences, misty weather and extremely permeable calcareous soils making the area ideal for farming Gyokuro. On top of this, they are protected from strong sun shine covered the tea leaves with black veils in the end of April till the beginning of May to become more Umami and Amami / sweetened. The leftover organic tea leaves are even good to eat with a little soy sauce or mixed into cookies. HAPPA STAND suggested OCHA「GYOKURO」 goes well with YUNOM「I SENSU」