A high quality gyokuro
from the family-owned tea factory, Nagatani Tea. This gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Uji Midori. With the gokou cultivar known for its' rich umami and the Uji Midori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars!
A bit more about these two cultivars (for those who are curious): These two cultivars were specifically developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are well-suited for shading, therefore, it is often made into gyokuro or matcha. Gokou is perhaps the more common, characteristic with its' earthy aroma and deep umami. The aromatic Uji Midori cultivar was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami.
Ingredients: Green tea
Cultivar: Gokou & Uji Midori
Notes: JAS certified organic, shaded
Region: Yuyadani Valley, Ujitawara Town, Kyoto Prefecture
About Nagatani Tea
Yuya Nagatani, his father, and his grandfather operate a tea factory in the heart of Japan's historical tea production region, Ujitawara, Kyoto, for more than 120 year. The teas they provide Yunomi come from their own tea fields, where they practice organic cultivation. Follow Yuya Nagatani on Instagram.