Notes of citrus peel, ripe peach, and ocean breeze.
The soils of Yame, in addition to a slightly longer steaming process (compared with Uji and Shizuoka), deliver an exceptionally smooth tea. Consider a traditional brew for intense umami, or mizudashi (ice brew) for an insanely green thirst quencher.
Since 2012, when we visited Yamaguchi San's factory for the first time, this traditional gyokuro has been a consistent hit at the tea bar.