Tea Travels to Japan! Part 1: Uji Tea Harvest
It’s time for fresh tea!
Our travels to Japan have yielded some great tea and great tea experiences. Most notably, was a rainy afternoon filled with Tea Gardens and the end of season harvest of Gyokuro.
Gyokuro is similar to Sencha, Japanese green tea, only it is covered with shade for at least 4 weeks before harvest.
This yields a rich deep green cup that is one of the most prized teas in the world.
There are two kinds of shading methods used today. The traditional rice straw method, and the modern black plastic technique. Any differences? On a rainy day like today, the rain drops through the covering, imparting a touch of it’s flavor. Rice straw enriches the flavor, giving a subtle richness not present in the modern technique. Our Organic Gyokuro is covered with traditional rice straw.
While visiting one tea garden, we were fortunate to receive a lesson on Gyokuro tea picking, and help out for an afternoon!
See our video of tea harvesting here!
Gyokuro is harvested only once a year, and thus the end of May is also the end of the Spring harvest season in Japan. Thus we move into the Tea Factory! Coming soon…