This tea is truly a treat. I just made some with my friend and we can’t help but smiling at each other. It is so delicate yet rich with flavor. The dry leaf is emerald and full of oils. The wet leaf aroma has notes of evergreen and you can just smell the rich, milky umami. I will be re-steeping this at least two more times.
I like this Gyokuro because of the differences in the Yame growing area. The Yame area uses different fertilizing than the Uji area does. The Uji area also tends to use the Goku bushes which naturally take in a lot of nitrogen. They then use very concentrated fertilizing practices to pump up the plant.
The fertilizing practices in Yame are different and the tea tends to have less of the super umami but does have a nice range of complexity.