This Sencha from Shizuoka region comes from a rare cultivar called Koshun and is known for its intense floral bouquet.
Gyokuro ShuinJade Dew
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 taste.
To learn more about this tea, see the article devoted to it in our tea tasters blog.
- Cultivar: Gokou, Komakage & Yabukita
- Producer: M. Koyama
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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.
At the venerable age of 80, Japanese ceramist Gyokko is still an active artist whose energy do not seem to fade. He manages to keep in artistic vision: offering teapots that are both affordable, artisanal and complex.