Harvest: Spring 2023 (Ichibancha)
Cultivar: Samidori / Goko Breeds
Harvesting Method: Handpicked from traditional shaded tea fields
Liquid: Clear pale green Leaves: Dark green without somberness and glossy on the surface
Taste: Elegant with a smoothness that spreads throughout the mouth, a persistent umami taste.
Even if a really excellent green tea is hard to find, we usually always have a small stock of Premium Gyokuro. This one is the best Gyokuro. It is hand-picked from leaves of the Goko and Samidori breeds grown in the Uji Tawara region. One of the reasons for the excellent taste of this tea, besides the fertile soil, is the fact that the leaves are not cut by machine and shaded for 20 to 30 days before harvesting. This tea is a must if you prefer a rich and delicate aroma.
No.11 - Saijō Gyokuro
About Gyokuro:
The beginnings of Gyokuro date back only about 150 years. Almost all Gyokuro is produced in Kyoto Prefecture. There, a misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive. One of the unique characteristics of Gyokuro is the very strong umami taste compared to other green teas. Gyokuro is made by placing the tea plants in shade and blocking out the sunlight while the shoots grow. This gives Gyokuro, in Japanese "Jade Dew", a gentle, delicious sweetness.
