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.
The Yame region (Japan) once again expresses its talent with this small lot of green tea realized by Mr. Okawa Hiroaki. Coming from a more mountainous and remote part of the country, the amateurs in search of finesse will be delighted.
The rich green leaves bring a surprising density to the texture as well as the colour of the liquor, without the tea being too bright. Sweet scents of roasted vegetables and broth emanate from the infusion and mingle with the sweet herbaceous, slightly iodized and salty flavours. A fruity persistence reminiscent of cherry settles on the palate.
A tea that offers a summery impression thanks to its freshness.
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Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
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.