No longer available
  • Rank

    Sweetcorn, with a slightly spicy/nutmeg citrusy kind of aftertaste.

A sublime, first-pluck Sencha which has been shade-grown for two weeks to enhance its depth and savoury-sweet character.

Yame is a historic tea-growing prefecture and one of the first areas to cultivate tea in Japan over 600 years ago. We have been sampling Yame tea for a number of years and finally, we fell in love with a tea to offer to our clients.

This tea was picked from gardens set up in the Taisho era (1912-1926). It is made from a single cultivar which we adore called Saemidori (cross between Asatsuyu and Yabukita). This is not just a Shincha (first flush Spring tea) - this is a FIRST-PLUCK tea which means it is the very first growths of the year picked in April.

Yame is famed for producing Gyokuro and interestingly, this tea was shade-grown similar to a Gyokuro for two weeks. This maintains higher levels of Theanine for that extra rich and brothy taste and even more of that feel-good feeling (Theanine is a mood enhancer).

I love the depth and smoothness of this Sencha - sitting somewhere between a Sencha and a Gyokuro - with warmth, sweetness, thickness and a potent elegance.



Gong Fu Brewing Western Brewing
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
Amountg per 100ml 1st Infusionseconds + Infusionsseconds Number of
4.50 60 +20 4 0.75 120 +30 2

We think you’ll love:

Jade Dew

Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Creamy taro and green marrow soup moving to bright sweet limoncello.

Gyokko Yohen Kyusu made from mineral rich Tokoname clay. Handmade in Tokoname by master potters.

Shiga Kabusecha, which has been covered for 10 days before picking. Melon milk, buttered daikon, river pebbles, steamed rice and lotus leaves.

2010 Gong Ting Da Shu Menghai Shu PuErh

Creamy and rich 2010 Gong Ting Menghai ripe PuErh made from old trees. Caramel biscoff biscuits, milk chocolate mousse, antique woods and aged tangerine peel.