Gyokuro Shizuoka Organic

Grown and processed in the region of Uji in Japan, this '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. Its infusion, vegetal in character, is delicately sweet and velvety. Notes of spinach, peas and cashew blend leaving a persistent pleasantly marine aftertaste.

This sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet. The infusion of its large beautiful leaves produces a full and silky liquor, slightly tangy, evoking sorrel. Rich aromas of white flowers (lilies), citrus zest and almond coexist with its herbaceous character. Well balanced, this tea offers a remarkably long persistence.

Here is a "Precious Dew"  from the Shizuoka region produced from the Samidori cultivar, often used to make gyokuro and matcha. The dry leaves display the characteristic depth of shade-grown teas, with their dark hue and intoxicating smell of raspberry. The delicately sharp liquor is smooth and is accompanied by vegetable accents of spinach and sunflower seed. Exquisite!

This multi award-winning Gyokuro is very representative of shade teas from the Uji region. Three weeks before the manual harvest, the tea bushes are covered and up to 85% of the sun's rays are filtered out to help create what the Japanese refer to as the "taste of the shade". The result is a highly aromatic and complex tasting tea that contains very little tannins. The vegetal character evokes marine flavours of salt and iodine (fresh wakame seeweed) and green vegetable (spinach, swiss chard, and cooked celery) notes. The soft green liquor is bright and has a lingering delicate and herbaceous …