This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Although tea is consumed at every hour of the day in Asia, some green teas are more appropriate for particular moments. Choosing a tea based on the hour of day, one’s mood, the setting in which it will be consumed, and the persons with whom it will be shared is still the best way to fully appreciate each tea’s virtues.
Some passionate tea lovers get up at dawn to take advantage of the morning quiet and to enjoy their favourite tea on an empty stomach. The body is more sensitive at this hour and the infusion’s multiple benefits will be more apparent. Dawn is a perfect moment for smooth and delicate grands crus. Drinking them first thing in the morning makes them all the more glorious.
If you were brought up in the English tradition in which black tea with sugar and milk is served, you may find it difficult to imagine green tea as your main breakfast beverage. But why not give it a try? Choose a brisk green tea with a full body. Green tea adds a great morning boost that pairs well with a large breakfast.
Tea’s gastronomic and stimulating qualities are particularly suitable for the afternoon hours. Some drink it for its digestive properties, others for its energizing effect, and all of those who have made it part of their everyday activities know that it greatly stimulates both the physical and intellectual capacities.
If you are sensitive to caffeine, reduce your tea drinking in the evening; otherwise, you may risk trading several hours of sleep for hours of wakeful reflection. There are, however, some green teas with less caffeine content. Roasted green teas are a good choice for evening tea consumption.
Suggested Evening Teas: Hojicha Shizuoka, Huiming
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
Grown and processed in the region of Uji in Japan, this green "shade-tea" is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
From an organic culture on Kyushu Island, this tea is produced by pan-fried method (kamairi), instead of the conventional Japanese method of steaming. This style of transformation gives a particular balance between bitterness and sweetness, exempt from the typical astringency found in Sencha style teas.
From Guizhou Province in China, this green tea has a beautiful contrast of silver buds and dark green curled leaves.
Made in the traditional style of Shizuoka (Japan), this Sencha is one of our best sellers, year after year.
The fine plucking of this tea from Hunan offers a harmonious mix of young leaf buds.
Hot off the press, our new book "Thé vert à la rencontre d'un art millénaire". Travel with us through meetings with the artisans and other highlights of Asia's green tea cultures, a new study on tea and health and page after page of beautiful photos and illustrations.
Anji Bai Cha is a treasure of refinement visible in the sight of its beautiful threadlike leaves, resembling pine needles.
Praised for the beauty of its steeping leaves and the fresh chestnut scents they give off, Long Jing is the most famous green tea in China.
This Vietnamese green tea comes from a small farming cooperative in Thai Nguyen region (north of Hanoi) where tea production is run by women.
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