Gyokuro Shuin
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
The Right Time For Green Tea
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.
DAWN
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.
Suggested Dawn Teas: Gyokuro, Kabusecha, Anji Bai Cha, Tai Ping Hou Kui
MORNING
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.
Suggested Morning Teas: Dong Shan, Kamairicha, Du Yun Mao Jian
AFTERNOON
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.
Suggested Afternoon Teas: Long Jing, Sencha Mobata, Wei Shan Mao Jian, Tan Huong
EVENING
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
- Content from our book Thé vert, À la rencontre d'un art millénaire
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Grand cruGyokuro Tamahomare
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.
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Gyokuro Okabe
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
