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.
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
Kabusecha
A classic semi-shaded tea. 1–2 weeks of shading allows it to develop a unique nutrient profile and flavour: sweet umami and a strong, complex body between that of sencha and gyokuro
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