From the great tea-producing region of Shizuoka, the beautiful, long and slim needles of this Japanese green tea release intoxicating and promising fragrances of exotic fruits (passion fruit) as dry leaves, a phenomenon is often linked to the firing of the leaves.
Once infused the tea releases the richer character of this fascinating tea: fatty notes of nuts and butter compliment the slightly fruity (mango) and vegetal (grilled vegetables) flavours.
A complex and well balanced tea.
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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.
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.
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.