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“The dry leaf is composed of small slivers of leaf that are a deep, dark shade of green with incredible vibrancy. There are spots where a light, neon green comes shining through. There is a very...” Read full tasting note
Kyô-Tanabe is the most renowned area for gyokuro production in Kyôto Prefecture. Its teas play on power in the mouth and umami strength.
Samidori is one of the most frequently used cultivars for shaded tea in Uji. It is used for both gyokuro and for matcha. This variety is also appreciated by the pickers because it is each to pluck. Samidori delivers the rich umami demanded of gyokuros and matchas, and since its aromatic features are not too unusual, it is easy to enjoy.
The fragrance of this hand-harvested Samidori by Mr. Dejima is indeed light, sweet and fresh.
The infusion also has a light but pleasant fragrance, sweet with warm notes of dry grasses and straw.
This gyokuro has a lot of impact in the mouth. It is neither astringent nor bitter, but has very strong umami and sweetness. There are also aromas of spices and vanilla, which change with each infusion.
A very fine beginning for a hand-harvested gyokuro from Tanabe, this tea is a typical product of its land, simple but powerful, easy to drink even when brewed very strongly.
Gyokuro from Uji-Shirakawa, Kyôken #238 cultivar
Thés du JaponKabuse-cha from Uji, Samidori cultivar
Thés du JaponMatcha from Uji-Shirakawa, Samidori cultivar
Thés du JaponKyo Tanabe Gyokuro
TeanobiMatcha from Uji-Shirakawa, Asahi cultivar
Thés du JaponMatcha from Uji-Shirakawa, Yabukita cultivar
Thés du JaponThe dry leaf is composed of small slivers of leaf that are a deep, dark shade of green with incredible vibrancy. There are spots where a light, neon green comes shining through. There is a very beany scent to the dry leaf with hints of oceanic smells, such as sea salt and seaweed.
After brewing for 90 seconds at 50 degrees celsius, the liquor is a pretty, springy shade of light green. The taste of this first infusion is heavily vegetal with just the slightest hint of that sweetness gyokuros are known for.
After flash brewing at the same temperature for the second infusion, the liquor changes to a deep, murky green. This is when the deliciousness really shines through. There is an overwhelming sweet sea of flavor. Strong initial umami gives way to a sweet tartness as the liquid travels to the throat. This leaves a juicy mouthfeel with an aroma of peaches and green apples. The effect of this tea on the mind and body is strong. It’s like getting a brain massage that energizes you with every sip, sinking you deeper and deeper into it’s fresh flavor. This stays consistent for the remainder of infusions.
Flavors: Green Apple, Peach, Umami, Vegetables
