Gyokuro Saemidori × Tsuyuhikari Bio developing silky tannins in the

developing silky tannins in the mouth

mixing the warm notes of a tea from Assam

et il est facile à enlever une fois le temps d’infusion écoulé

the cha no yu

puis rallonger le temps de 1-2min au fil des passages

Gyokuro Saemidori × Tsuyuhikari Bio developing silky tannins in theCultivated in Kirishima on the island of Kysh by Mr. Nishi, this shade tea comes from the Saemidori cultivar renowned for its almost sweet and umami flavors, blended with the cultivar Tsuyuhikari. This blend, combined with the particularity of the tea of being covered twenty days before its harvest, brings a sensation of deep softness with a very present texture, almost nourishing like a broth, on a green vegetal background evolving towards a chestnut