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An organic Gyokuro from the Kagoshima prefecture in Japan, produced exclusively with leaves from the Okumidori cultivar that yield a deep green cup with a well-balanced umami tartness. Slightly oily liquor that leaves a coating in the mouth with prevailing aromas of anise, nettle and parsley as well as notes of black pepper.
Tea Route
Japan The Okumidori cultivar which was created in 1974 in Shizuoka, Japan has small elliptical and frost resistant leaves.