Particularly in Japan, almost exclusively high-quality teas are processed during the first harvest (Japanese Shincha), which begins around the end of April. These are especially popular on the domestic market and the few exclusive qualities for the export market are traded at high prices. We are therefore very pleased to be able to offer you this premium Gyokuro from organic cultivation. The deep green, very needle-like leaf already gives an idea of the quality of this tea, which was harvested in Kagoshima at the beginning of May. The two popular cultivars Yabukita and Okumidori, together with the rare Kanayamidori cultivar, result in a very rich, slightly sweet, almost creamy taste. A slightly vegetal aroma with an opulent umami note lingers on the palate.