Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
This small batch of Sencha is a special lot from a section of M. Sakamoto’s garden where Koshun cultivar is grown rather than the traditional Yabukita.
The rare beauty of his gardens and the elegance of his teas prove M. Sakamoto a very mindful producer, one who knows how to get the best out of his experimentations.
Transformed with great care, the Sencha Sakamoto surely bears the distinctive marks of Koshun cultivar: a fresh chlorophyll taste and a dazzling floral scent.
Intense and complex, this tea shows magnificent balance between vibrant grassy aromas and a long sweet finish marked by a floral bouquet (lilies and cherry blossoms).
- Cultivar: Koshun
- Producer: M. Sakamoto
- Altitude: 150m
- Date of harvest: May 6, 2020
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