Gyokuro Ujitawara

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Shaded for three weeks before being harvested by hand, this gyokuro from the region of Uji uses a harvest from a single cultivar (rather than a blend of several, as is the case with most teas/Japanese teas/Japanese green teas). Elegant flavours, smooth tannins, and a rich, creamy texture distinguish this high-grade tea. Its vegetal and coastal palette evoke seaweed, fresh salad greens, buttered green beans, and cooked celery, alongside a subtle acidity reminiscent of tropical fruit.