Marukyu Koyamaen in Kyoto, Japan
silky / sweet / umami / soft floral notes
An incredibly delicious gyokuro for the price. Tsubokiri means breaking of the seal on a jar of new tea of the year. After harvesting, tea leaves are stored and allowed to mature from early Spring through Autumn.
This tea producer was established in the Genroku period (1688-1704). Kyujiro Koyama, the founder, began all the processes from cultivation to manufacturing of tea in Ogura-no-sato, Uji.