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Shibushi Tea
The top region of Shibushi in Kagoshima Prefecture benefits from the nutrient-rich volcanic soil and its excellent water permeability, which allows the tea plants to grow particularly strongly. In terms of taste, they deliver a strong, natural aroma, which is particularly pronounced in shaded teas such as gyokuro and matcha with a pleasant umami.
Gyokuro
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Super Premium 96 P.
Shibushi, Kagoshima
€26.91 €29.9015x5g
€358.80 / 1kg
Matcha
Green Tea Powder
Our Recommendations

Gyokuro
Consisting of young leaves from the first harvest (ichibancha), gyokuro is one of the most prestigious green teas from Japan. Fully shaded for up to 3 weeks, rich in amino acids, with a full-bodied, sweet umami

Karigane Kukicha
This green tea is made predominantly from the stems of sencha and gyokuro and is therefore very mild and low in caffeine, with lots of umami/amino acids and a light sweetness

Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine

Sencha
Steamed and rolled, packed with catechins, with lots of umami and a rich flavour – the queen of Japanese green tea