#0880.K6 Nishide Tea: Ujitawara Gyokuro Hoshun Naturally Grown by Farmer Katsutani Kenji 農家勝谷さんの伝統本玉露ほうしゅんMade from a rare cultivar, hoshun (spring phoenix), this gyokuro has recently been highly sought after by gyokuro connoisseurs in Japan for it's delicate, sweet flavor profile. Grown from the seed of a samidori cultivar plant, hoshun flushes 10 days earlier than the standard Yabukita cultivar and is meant for early harvesting to create high grade tea. Liquor: light and translucent on first steeping, opaque and green on second+ steeping Product Info

controlled pouring from bowl to cup

the glaze may crack and stain -- a process called kannyu

Volume: 130ml

This tea has followed this process

Diameter: 14

or direct heat on stovetop

Her daughter works with her

A standard bancha from the Kurihara family who grow and process tea in the mountains of southern Japan

Steamed and dried without rolling to produce tencha

Contents: 30 grams

Be sure that each of the items have been pre-heated with your hot water

and egg) as well as in salads