An astonishingly fresh and smooth, organic gyokuro from Kagoshima, Japan. The deep green, needle-shaped leaves produce a yellow brew that releases aromas of green plants and boiled corn with notes of melted butter and roasted nuts. A sweet and lasting finish.
The Yabukita variety used for this tea was developed in 1954 in Shizuoka, Japan, by Hikosaburo Sugiyama. It is now grown in approximately 70% of Japan’s tea gardens, thanks to its durability in the face of changing weather conditions as well as the rich flavour it gives the tea.