Do I still have to repeat these two essential things about gyokuro? 1- We don’t drink gyokuro (no more than matcha) in spring as shincha (new tea); it is expected that September or October tea has reached a sufficient level… Read More ›
Kyô-tanabe
Three vintage gyokuro from Kyô-tanabe
As the 2018 season kicks off, here is the perfect opportunity to remember that gyokuro and matcha are usually not sold as shincha, especially in Uji. The teas of the current year thus begin to be sold or used in… Read More ›
Gokô cultivar gyokuro from Kyô-tanabe and some detail about this type of tea
I recalled it in a previous article, but gyokuro is indeed the Japanese tea to enjoy in the current late winter/early srping season. By this I mean that not only gyokuro is never sold at the time of shincha, but… Read More ›
Time for gyokuro !
What to drink in late winter or early spring? In Japan, the big tea brands released in February the “haru-machi cha” (tea for waiting spring), or other blend with the same kind of naming. These are of course no particular… Read More ›
2016 Uji gyokuro
It is not less than six new Uji gyokuro (again, that’s means gyokuro from Kyôto prefecture) that I added on Thés du Japon in September. It is almost inconceivable in Kyôto to release a gyokuro at spring. These are left… Read More ›
