There aren't any tasting notes for this tea yet.
Made in Uji/Kyoto, Japan.
It’s processed in the same way as sencha, but there is a big difference in how it is grown.
During a fixed period before the leaves are picked, the tea plant is covered, usually with a
reed-blind, and grown without exposure to direct sunlight for a minimum of twenty days.
Cutting off direct sunlight causes an increase in theanine, responsible for sweetness, and a
decrease in catechin, responsible for sweetness, and a decrease in catechin, responsible for
bitterness, giving is grown with much time and effort and knead by hand.
Company description not available.