From the rare Asanoka cultivar, this Sencha was produced by M. Kyouko Sata, in Kagoshima Prefecture on the warm island of Kyushu in Southern Japan.
Its infusion is rich and creamy, dominated by herbaceous notes, as its flavour develops nuances of vegetables (corn, spinach) dominate, its finish leaves a sweet and fresh taste much like eating a melon on a hot summer day.
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Grown and processed in the region of Uji in Japan, this green "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.
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
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.