Gyokuro green tea is actually one of the finest green tea in the world, it is a shaded Japanese green tea with a delicate flavor and a fresh scent of cut grass. As I said in other posts, the tea plant is always the same, the Camellia sinensis, what determines the different varieties is the way of cultivation, harvesting and production. Gyokuro, whose name means Jewel dew, is grown under the shade and, like the tea plants growing wild in the shade of the trees, is particularly rich in vitamins, mineral salts, chlorophyll and antioxidants in a higher quantity than other varieties of green tea. Only the first harvest is used and it is also this characteristic that makes the Gyokuro one of the most precious teas with its leaves characterized by a very intense green color, a needle shape and the capacity to give off a sweet aroma, even if very delicate and, for this reason, people who use to drink the intense black tea may not enjoy it at the first sip. The Gyokuro is also a bit more expensive than other teas like Bancha, Sencha or Kukicha but the quality is truly unique as well as its healthy benefits. As can be read in the book Foods that fight cancer written by Canadian professors Richard Beliveu and Denis Gingras, the Gyokuro is considered the best tea in the world because, according to the research presented in the book, Gyokuro contains the highest amount of a type of antioxidant, the epigallocatechin gallate or EGCG. This substance is a type of catechin and has a powerful antitumor potential, able to inhibit, in vitro, the growth of different tumor cells by acting on angiogenesis, that is the development of new blood vessels that feed the tumor. According to the researchers Beliveau and Gingras, the effect of inhibition of angiogenesis is obtained in a simple way with the consumption of a few cups of green tea a day. Very important is the preparation of the tea, to ensure the maximum intake of beneficial substances Gyokuro tea should be infused when the water has reached 60 ° C, not beyond this temperature because otherwise the healthful properties may be destroyed by the heat. The amount of leaves for the infusion is always a teaspoon per cup plus a teaspoon for the teapot and the infusion should be between 8 and 10 minutes. Under the five minutes, if on the one hand the taste is better, on the other just a small quantity of catechins is extracted. It is better not to reuse the green tea used for the infusion, if not for beauty treatments such as face masks or to water plants, because after the first long infusion the second one would not bring many catechins. Finally, green tea has also diuretic and detoxifying action, useful in cases of urinary tract problems such as cystitis, it has antibacterial properties, which mainly act at the level of the mouth making this drink an aid against tooth decay, and is also able to keep under control the bad cholesterol and blood sugar levels. Given the caffeine content avoid Gyokuro tea in the late afternoon or evening, better to drink a couple of cups of Gyokuro in the morning or early afternoon. Be careful if you are taking medications, especially antiplatelet medicinal products or treatments for diabetes or high blood pressure, as interactions may occur.