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 multi award-winning Gyokuro is very representative of shade teas from the Uji region.
Here is a "Precious Dew" from the Shizuoka region produced from the Samidori cultivar, often used to make Gyokuro and Matcha.
Harvested by hand and skilfully transformed, this Sencha green tea comes from M. Sakai’s gardens in Tenryu (western Shizuoka). Vast and picturesque, the region is home to many passionate growers and has a reputation for producing very high quality teas.
This tea from Zhejiang is produced by the master hand of Mr. He, a dynamic and forward-thinking producer.
Easily recognizable by its long slender leaves, this classic Chinese green tea comes from Huo Shan County (litt. “Huo Shan Yellow Buds”) in Anhui.
Grown and processed in the region of Uji in Japan, this "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.
A great Chinese Classic whole leaf with a bright tint of jade. A clear green liquor, brisk and tasty with elegant floral and grassy notes well structured with an edge of fresh hazelnut.
This lovely tea, produced in the Jiangxi province, is full of silver buds and is endowed with sustained and round vegetal flavours.
Coming straight from a new garden project perched at 1,200 meters above sea level in eastern Guizhou, this tea harvested from 5-year-old seedlings of the Fuding Da Bai cultivar was grown without chemicals, as evidenced by the results of our laboratory tests in Shanghai.
This tea comes from the magnificent Ashikubo valley and has undergone a long drying process.