The entire plantation is shaded for 3 weeks before the Gyokuro harvest. This method helps to produce tender, softer leaves with more amino acids and chlorophyll. After picking and withering, the leaves are kneaded and rubbed. The special hand movements separate the leaves, creating the Gyokuro. During this process, the smaller, finer leaves stick together to form the cylindrical Dango tea. These amazing pieces are separated from the Gyokuro one by one. This type of tea is made in very small quantities. According to Mr Yoshida, it would be difficult to make this tea in large quantities because it's made by accident. Two varieties are used for Dangocha: Samidori and Ujihikari.
This tea, made from very tender leaves, contains many active ingredients such as vitamin C, vitamin E, catechin, caffeine and other antioxidants.
Mr Yoshida also suggests trying the dry leaves as a snack. Another way to enjoy them is to soak them in rice and soy sauce with a touch of salt.
