Traditionally cultivated in the Okabe area of the Shizuoka Prefecture by Third-generation Gyokuro Master Mr Tohei Maejima, the precious tea trees are carefully shaded with hand made Komo mats in the final three weeks leading to harvest. Tohei-san’s refined technique results in deep forest emerald green leaves infusing a mellow jade liquor filled with vegetal essence and lasting umami.
Origin
Japan
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