This Gyokuro (Jade Dew) has been grown by 3rd generation green tea master Tohei-san. He is regarded as one of the best tea makers in Japan, winning the tea championships 3 years in a row! Tohei-san's cultivates Gyokuro according to the traditional tana method of shading tea bushes with woven straw-thatch mats called komo, which he makes himself. This method is as old school as they get and rarely seen anywhere in Japan. The brisk mountain freshness and long lasting umami shines through in this years harvest.
Tohei-san has been making tea for more than 60 years and uses hand made Komo mats to shade the tea in the final three weeks leading to harvest creating a smooth, oily, lasting umami taste. This mind-blowing tea provides incredible flavours of crushed oyster shell, sea kelp, mushroom, fresh cut hay and an elegant bittersweetness... umami level 10000!
Here's a video of the master himself! *Sorry, no subtitles
Crushed oyster shell, sea kelp, mushroom, fresh cut hay
Master Mr. Tohei Maejima
174०F to 194०F (personal preference)
3.2g for 200ml brew