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Long time Peet’s fans may remember Gyokuro Asahi from over 10 years ago. It is grown under very special conditions. Just as the first flush of the year is starting to emerge, slotted tarps are erected over the tea bushes to minimize sunlight. After roughly 40 days, the tarps are removed and the deep green leaf is harvested, steamed, rolled and fired.
Gyokuro teas are known to improve with age, so the producer has stored the tea in special wooden crates at low temperature for several months before release. Gyokuro Asahi brews a bright liquor with full body for a green tea. It has a fresh-cut grass aroma, and a rich, savory taste with deep vegetal notes.
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