One of Japan's top three gyokuro terroirs. Asahina Valley's morning mists and mountain shelter produce a cleaner, more mineral gyokuro than Uji or Yame, with a refreshing vegetal finish.
Tasting Notes
What do you taste?
Origin
Asahina, Fujieda, Shizuoka, Japan
Plant
Land
100-200m
Craft
Shade-grown 20+ days (traditional komo straw mats). Spring (ichibancha) harvest. Steamed, rolled.
From the tea table
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