This Gyokuro from Uji, Kyoto, translated as ‘dew drop’, has got its name from the Asahi variety used to produce it. The typical Gyokuro notes of seaweed, verdure and vegetable broth are accompanied by orange blossom notes. A refreshing and sweet flavour with a subtle umami taste lingering in the mouth.
Around twenty-one days before they are harvested, gyokuro tea leaves are shielded from the sun with straw mats or cloth. As the plants try to make up for their inability to photosynthesize, they produce much more chlorophyll and amino acids, which gives them their characteristic deep-green colour.