In early April the tea bushes in Yame, a region in Kyushu, are covered with mats made of straw to filter out the sun (20 days or so before the harvest). Great care is taken in the picking and processing of the leaves. Gyokuros are the most esteemed of Japanese teas. This one is vegetative and astringent in the mildest manner, with a great flavor that consumes the mouth. Use very low temperatures to brew 120-140 degrees F.
Ingredients: Japanese green tea
From the beautiful tea-loving Uji area, leaves steamed the normal amount, not Chumushi or Fukamushi. It has a lovely aroma and is as smooth as silk. A great cup of...
There is something about Kukicha that is so enticing. The color is a vibrant green and the aroma in your cup is the essence of freshness. This one is sweeter...