Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha. Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.
Producer: Yoshida Meichaen
Region: Uji, Kyoto
Elevation: 15m
Cultivar: Samidori
Harvested: May, 2026
Shading: Kanreisha, ~14 Days
Picking: Handheld Machine
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