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This particular tea, the Okumidori (奥翠) varietal, is renowned for its sweetening powers. It produces a rich green liquor full of umami and sweetness and tastes like no other tea. Most often this varietal is added to Gyokuro blends as a sweet element and this is the only offering that I know of this varietal as a stand-alone tea. I will often serve this to connoisseurs or enjoy a pot for myself by the White Snow Tea method.
Pavilion teas are sourced direct from the farm to bring the highest quality teas to the consumer at the lowest possible price. Our loose teas are in an unsorted, raw state and are therefore labeled as Sencha, but in reality they are produced as Gyokuro Aracha. They are all shade finished and fertilized with natural fertilizers such as crab shell, fish meal, seaweed, etc. Our farmer cares first for flavor and quality, but also cares deeply about the impact he has on the surrounding environment and the sustainability of the teas he produces. The teas are made in a traditional manner and differ greatly with the fukamushis, asamushis, tamaryokus, guris and other more modern teas. Please read some of the articles in our blog section for more information on tea production methods.
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