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.
Our tea advisors also recommend
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Beneath the delicate glaze, the density of this clay makes it ideal for serving high temperature teas.
From an organic culture on Kyushu Island, this green 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.