“Second Yunomi shincha of 2017. I followed the packet instructions which say to steep at lower temperatures like gyokuro. The resultant tea is very umami-heavy and briny. It has that brothy...” Read full tasting note
The cultivar was first cross-bred in 1969 between asatsuyu, the “natural gyokuro” for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease. Grown as a kabusecha, you’ll find a rich umami taste with hints of citrusy astringency.
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