Shelf-shaded for around two weeks, this Samidori kabusecha from Uji combines the sweetness and umami of a gyokuro with the body and structure of a sencha. Shading the tea plants from the sun causes them to produce fewer bitter-tasting catechins and instead make more sweet and savoury amino acids such as L-theanine.
Uji has long been at the centre of Japanese tea and has been famed for its high-quality tea production for centuries.
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Taste Profile
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Production Region
Brewing Instructions
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Tea/Water Ratio
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Water Temperature
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Brewing Time
Meet the Producer
Yoshida Meichaen (吉田銘茶園)
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