Gyokuro, the highest grade of steamed Japanese green teas, is shaded for 4 weeks before harvesting. This encourages the tea leaves to retain their amino acids, giving the tea its characteristic umami flavour. The tsuyuhikari cultivar used to make this tea is more commonly employed in sencha production but lends to this tea the exquisite, floral aromas of blossoming sakura trees. This makes for an unusual gyokuro where the floral and savoury merge to produce a tea which is surprising and joyful.
This tea was grown at a natural tea garden in Satsuma, Japan and is one of our absolute favourites.
location Satsuma, Kagoshima Prefecture
harvest Ichibancha (Spring) 2023
time 1m – 90s – 3m +