Gyokuro løsbladste

The shade-growing really comes through — that deep savory sweetness with almost no bitterness. I let it steep low and slow and got that vivid green liquor you read about. Worth the fussy brewing for a quiet Sunday morning.

I brewed this at 140 degrees like the instructions suggested and got almost no bitterness, just a deep sweet umami that lingers. The hand-picked leaves unfurl beautifully in my kyusu. Definitely the most delicate green tea I've had.

The shade-grown thing really comes through — this is so much sweeter and less grassy than the regular sencha I usually buy. Steeping it low at about 60 degrees keeps it from going bitter, and the umami hit on the first sip caught me off guard. Worth the price for a weekend treat.