Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha. Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.
Uji has long been at the centre of Japanese tea and has been famed for its high-quality tea production for centuries.
Meet the Producer
Yoshida Meichaen (吉田銘茶園)
We're working with small tea farmers who are passionate about their craft, and working towards a goal—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry.