This is a very nice gyokuro! It has a light-ish vegetal taste, not as bitter as spinach, but with less roundness than you might expect for the type of taste it is. It’s not thin, though, and has a reasonable amount of complexity.

The web page for this tea doesn’t contain information on the individual farm on which it was grown – just that it is in Kagoshima prefecture – so I don’t know if it was grown under straw or plastic for shade. Some people claim there’s a noticeable difference in taste depending on how gyokuro is shaded, but my experience is too limited to confirm or deny that. If I develop such a distinguishing ability, I might revisit this tea to see if I can guess how it was grown.

Flavors: Smooth, Spinach, Vegetal

155 °F / 68 °C 1 min, 45 sec 8 g 7 OZ / 200 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing


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