Harvest: Spring 2023 (Ichibancha)
Cultivar: Uji Hikari / Samidori / Goko Breeds
Harvesting Method: Handpicked from traditional shaded tea fields
Taste: Free from any disturbing aromas with an elegant sweetness, soft and gorgeous aroma
Liquid: pale green with a high transparency
Leaves: dark green leafes thick in the center but gradually gets thinner towards both ends
Our best-selling Gyokuro offers excellent value for money and is well suited for beginners. Selected, hand-picked and carefully processed tea leaves from the Uji Tawara region are used. The high-quality leaves come from the Uji Hikari, Samidori and Goto breeds. One of the reasons for the excellent taste of this tea, besides the fertile soil, is the fact that the leaves are hand-picked and not cut by machine. Shaded for 20 to 30 days before the harvest, this tea is characterized by its sweet taste and light green color.
No.12 - Asagiri
About Gyokuro:
The beginnings of Gyokuro date back only about 150 years. Almost all Gyokuro is produced in Kyoto Prefecture. There, a misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive. One of the unique characteristics of Gyokuro is the very strong umami taste compared to other green teas. Gyokuro is made by placing the tea plants in shade and blocking out the sunlight while the shoots grow. This gives Gyokuro, in Japanese "Jade Dew", a gentle, delicious sweetness.
