Rich with the knowledge of 16 generations of tea producers, Mr Marukyu offers us this amazingly accessible and addictive matcha.
Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.
This cake was produced according to one of the most popular recipes in the world of aged teas, and since the creation of this assemblage of medium grade leaves (4) in 1975 by the Menghai factory (2), enthusiasts have not ceased rejoicing.
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.
This special edition of Menghai’s famous recipe (7542) is made with leaves from the 90s, stored in Hong Kong and finally pressed in 2006 for further aging.
Our highest grade of ceremonial Matcha. Produced with such finesse it feels like 'drinking silk'. From a blend of three different cultivars expertly chosen and assembled by M. Koyama, its balance is very close to perfection.
Created with the expertise of the great factories of the late 20th century, this Shou Pu er is identified with the tea character "cha" in orange print.
The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
We are proud to offer you this lot that has received an Honourable Mention in at the annual Luku competition.
This multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Easily one of the most famous teas coming out of Taiwan, Bai Hao wulong carries out a very distinctive taste (akin to muscat grapes and spices) that is due to the intervention of a very specific leafhopper (Jacobiasca formosana).