The cherry blossom on the small island of Kagoshima in Southern Japan is a unique experience. Early May offers ideal climatic conditions for harvesting Gyokuro teas. The kabuse nets are removed, and the laborious hand-picking begins in the early morning hours. This Kimigayo is the best invoice of the year. In early May, the tea master, with years of professionalism, observes his gardens and the best locations. He knows that the best teas are ripe for hand-picking only for a short time. Shortly before sunrise, the most experienced tea pickers are deployed to select the young, fresh tea leaves. Even during processing in the tea factory, the tea master never takes his eyes off his tea and controls every step of the meticulous processing. The result is an explosion of aroma and delicate taste.