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Gyokuro (“jade dew”) is a celebrated Japanese green tea perfect to enjoy on its own or paired with simple sweets. One of the world's most expensive teas—due to the high cost of its cultivation and market demand—the flavor has bittersweet notes of the ocean and spring greens, and a unique mouthful rich in umami. This style of tea was first cultivated in the 1800s in Uji Prefecture, which is where ours is produced. After the first buds appear in the early spring, the tea bushes are shielded from the sun a few weeks before harvest. This shading inhibits the formation of catechins (notably tannin), which are responsible for the astringent taste of tea grown in uncovered fields; it also enhances the production of theanine, the source of tea’s natural sweetness and rich, full flavor. Once picked, the leaves are steamed, twisted, dried and left to mature for six months. The resulting deep emerald color and distinctive flavor of this tea yield particularly smooth cup, with a texture that lingers long after the last sip. Experiment with brewing temperature for this showstopper, but be sure to keep it low, around 120°–140° F; Gyokuro can also be brewed with cold water. Country: JapanRegion: UjiTasting Notes: clover, buttery, artichoke heartHarvest Season: Spring 2024 2 oz Click here to order a small sample size of this tea. -- 120-140º F 6-8 grams, 2-3 minute steep

The delicious blend of tencha leaves (tea leaf processed into flakes) by master blender, CEO Hiroshi Kobayashi, has created an exquisite matcha for tea ceremony practitioners. Hatsu Mukashi, a blend meant for making Koicha, thick tea, with an intense explosion of umami flavor. Yunomi Evaluation - 86/100 Based on our own tasting, this product has the following profile. However, tastings are not conducted side by side, and different water, ambient temperature, etc. may affect the outcome. Please use this profile as a simple guide. Evaluation Parameters: 2g matcha / 75C / 50 ml Umami (15%): 9/10 (10 being the richest umami) Sweetness (15%): 8/10 (10 being the sweetest) Creaminess (15%): 9/10 (10 being the creamiest) Lack of Astringency (15%): 9/10 (10 being least astringent) Lack of Bitterness (15%): 9/10 (10 being least bitter) Texture (10%): 8/10 (10 being the smoothest grinding) Color (10%): 9/10 (10 having the greenest, most vibrant color) Special (5%): 6/10 (Does this have something special?) Product Info Name: Matcha Hatsu Mukashi Net Weight: 40 gram / 1.4 oz (can) Ingredients: Green tea Grade: Ceremonial grade Harvest: May Region: Grown in Kyoto and surrounding regions. Refined in Kyotanabe, Kyoto. Vendor Info Name: Shogyokuen Type: Tea factory, family business CEO: Hiroshi Kobayashi Established: 1827 Employees: 12 Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.