This Gyokuro is hand picked from just outside Uji. Our friend Tsuyoshi uses tea from mountains of Ujitawara and Kyotanbe. This area of central Japan is known to make the best shade-grown Gyokuro. Towards the end of the growing season, the plants are gradually covered. This stress makes the plant adjust by adding more green appearing chlorophyll.
What makes this tea Heavenly is that mixture of mouth filling umami and a very distinctive spinach like aroma.
The delicate processing produces teas that are best enjoyed by brewing the tea in cooler water than normal (155 degrees) for 1-3 minutes. This method of brewing can be a great way to enhance the tea's inherent sweetness and body.
2 oz Tin.
Logging you in