Origin: Japan (Ujitawara, Kyoto)

Ingredients: Japanese green tea

Gyokuro is a premium Japanese green tea, cultivated in the shade for several weeks before harvesting. This cultivation method imparts Gyokuro with a rich umami flavor and vibrant color. Karigane, on the other hand, is typically composed of tea stems and veins, which can result in a milder infusion while retaining certain characteristics of the tea.

Gyokuro Karigane combines these two elements by using Gyokuro leaves and adding stems and veins to create a unique infusion. This combination can yield a balanced flavor between the richness of Gyokuro and the sweetness of Karigane. Umami, vegetal, and sweet notes from Gyokuro may be present, with a potentially smoother texture attributed to the Karigane components. To fully enjoy its virtues, it is recommended to let it steep for 2 to 3 minutes in water at 70°C.

The green tea from Ujitawara, a renowned region in Japan for producing high-quality teas, offers an exceptional sensory experience. This tea is cultivated under ideal conditions in the heart of the rolling hills of Uji, in the historic city of Kyoto, where the Japanese tradition of green tea began over 1,000 years ago. Today, when high-quality green tea is mentioned in Japan, Uji comes to mind. The misty climate, sloping hills, warm days, and cool nights provide an ideal setting for the flourishing of tea plants. If you take the train to Kyoto, you will pass through many beautiful green tea plantations in Uji, where you can taste a wide variety of delicious green teas available in specialty shops and restaurants in the region.