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Top-quality green tea combines with jasmine to yield a tea with lush fragrance and silky mouth feel. These rare pearls are made of tender, young green tea leaves which are plucked and rolled into perfect pearls with beautiful downy strips. They are then stored until the jasmine is plucked in the summer. The fresh jasmine blooms are then layered with the pearls overnight and removed after imparting their fragrance; the process of layering can be repeated up to seven times. This tea makes a wonderfully generous gift on special occasions, not only because of its delicate fragrance and taste, but also because of the magic unfurling of the pearls as the tea steeps. Each pearl is rolled with two young leaf and bud tips. Inhaling the jasmine-sweet aroma and taking the first sip of the infusion draws you into the warmth of a calm oasis: time stops and nothing matters but the seductive flavors of each sip. This tea can be re-steeped several times.
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Sencha is plucked from a single farm that is completely self-sustaining and bio-dynamic. This is one of the most full bodied and balanced senchas I've had the pleasure of cupping. Part of that is because the tea plants are nearly 100 years old with gnarled trunks and roots reaching deep into the earth to pull up all the minerals the volcanic soil holds. The aroma of the leaves is invigorating and fresh and steeps to an amazingly smooth tea. The mouthfeel is silky with a deep umami character and a bright finish. This is an asamushi tea so the leaves are not as broken as the Asatsuyu, creating a softer tea that is often more approachable for people new to Japanese greens.
We are so happy to offer this tea to you. Menghai Factory has been creating shou Puerh blends that are mimicked each year with fresh leaf. This blend, called '7572' was made in 2000, and has been wrapped in bamboo and Kunming stored. The '7572' blend is made to be approachable and smooth. It is light and has an aroma reminiscent of fresh baked biscuits. The flavor is gentle and comforting with a soft, sweet finish. The leaves are loosely pressed, making it easy to break apart by hand, and each serving will be good for 5-7 steeps. We were able to secure a small amount of this tea, and once it's gone, its gone.
