Shincha Gyokuro

This Shincha Gyokuro is grown in the small village of Ujitawara. To shade the tea leaves was the “Tana” method used. For this purpose, nets are stretched over the tea bushes on frames and filter 90% of the sunlight. Through the very early harvest and the shading the tea gets a particularly pronounced umami. Also, the used tea variety Gokou contributes to tea’s aroma. In contrary to the Yabukita, this varietal is not frost-resistant and can only be used in southern regions.

Ujitawara is located in the prefecture of Kyoto, not far from Uji. Kyoto is known as the cradle of Japanese tea art and home of many well-known teas such as Matcha and Gyokuro.