>Two shipments of Gyokuro (from different vendors) show the same
>characteristic: an intense green color of the leaf. Yesterday I poured
>cold water over a spoonful of it and, lo, the cold water turned green,
>or more precisely, chartreuse.

>Question: Is Gyokuro dyed green?

>Robert

The extreme "greenness" comes from the tea plant's being grown under a
tarp, causing more cloriphil (sp?) to be produced. Plus Japanese greens
are steemed rather than roasted.

I think...

Cheers,
Nico