Tea sourcing batch n.239 - Teas from Japan - Gyokuro Yame

We always source teas very carefully! No matter what kind of tea it is or for who it is.
With our ruthless eyes, sinister noses and intense taste buds we take our job seriously. We take NO excuses, No political sides, No influence from previously excellent plantations or batches, No influence from famous legends, famous locations or even price in consideration. Our minds are clear as the sky (not Scottish!) and our tasting sheets are empty..... awaiting the verdicts.
We briefly scan the dried leaves first and smell the fragrance, yet we know not to conclude all our hopes, wishes and scores at this point as appearance is not all that important (it is but even ugly tea can taste fantastic! :). Then we inspect the infused leaves, smell the aroma and look at their structure – in this step you can actually see lots as the leaves unfold showing off the whole growing and manufacturing story. In the last and most crucial point we spend a long time on tasting the liquor: it's aroma, colour, texture, body, taste, after-taste and astringency - firstly when the liquor is hot and then when it cools down.
And WE LOVE IT!
Batch 239 is very special to us as it has been delivered directly from Japan by a wonderful and highly respected friend Mr. Hidetaka Hayashi “President and founder of Hayashi Coffee institute”. He is an absolute speciality coffee master and also speciality tea star!
We would like to thank him from the bottom of our hearts for this beautiful tea bundle he sent!
1) Sencha by ITO-EN from Schizuoka Prefecture
2) Sencha by ITO-EN from Kagoshima Prefecture
3) Gyokuro ”Yame” from Fukuoka Prefecture
4) Kabusecha Gounpou (Gyokuro) Uji, Kyoto Prefecture
3) Gyokuro “Yame” Fukuoka pref.: Exquisite! Floral, Herbal & Vegetal.
Gyokuro is the most precious tea of Japan. It is produce entirely by hand with extra care taken in each production step. The tea bushes are shaded for 3 weeks before harvesting with 80-90% of sun blocked so the tea's photosyntesis is decreased and more chlorophyll and amino acids (theanine) are being released into the leaves. The canopies are made of natural straw material.

Dried Leaf: The beautiful dark green leaves are extremely shiny, needle like and differ in shape and length. They give a delicate scent of lilies, green wood, rosemary and fern with under-notes of eucalyptus and pepper.
Infused Leaf: Infusion turns the leaves into vivid green and dense paste with strong & sweet green veggie aroma.
Liquor: The cloudy, pistachio green cup releasing an aroma of steamed green vegetables, thyme & milk. The liquid is extremely rich and creamy, fresh and delicate with generous notes of mixed fresh herbs like rosemary & thyme, spring vegetables like spinach, asparagus & artichokes and fresh walnuts. This is a remarkably balanced tea with sweet, creamy and pleasant after-taste.