This japanese tea caddy is entirely clad in cherry wood, one of japan's emblematic trees.
Gyokuro TamahomareJade Dew
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. Extra smooth by virtue of its velvety texture and delicate fragrances of snow peas, water chestnuts and corn salad, this tea, with leaves of intense emerald green, will delight you with its finesse and depth. The quintessence of Japanese teas.
To learn more about this tea, see the article devoted to it in our tea tasters blog.
- Cultivar: Gokou
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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 …
Produced by Asami Ito, the only woman producer in Shizuoka, this Kabusecha Surugawase shows an incredible vitamin concentration, like only the richest Japanese teas can offer. Dense bright green liquor promises an intense aromatic experience.
This teapot was created by the Japanese ceramist Yoshiki Murata. The workshop of this potter is located in the coastal town of Tokoname in Aichi Prefecture. Turned by hand, this object is made with local clay. The patterns on the sides are created by applying seaweed to the clay at the moment of firing.