Shibushi Tea
The top region of Shibushi in Kagoshima Prefecture benefits from the nutrient-rich volcanic soil and its excellent water permeability, which allows the tea plants to grow particularly strongly. In terms of taste, they deliver a strong, natural aroma, which is particularly pronounced in shaded teas such as gyokuro and matcha with a pleasant umami.
Our Recommendations
Gyokuro
Consisting of young leaves from the first harvest (ichibancha), gyokuro is one of the most prestigious green teas from Japan. Fully shaded for up to 3 weeks, rich in amino acids, with a full-bodied, sweet umami
Karigane Kukicha
This mild green tea, made primarily from the stems of fine Sencha and Gyokuro, is delicately sweet and naturally low in caffeine with abundant umami and amino acids.
Kabusecha
A classic semi-shaded tea. 1–2 weeks of shading allows it to develop a unique nutrient profile and flavour: sweet umami and a strong, complex body between that of sencha and gyokuro
Bancha
A variety of green tea traditionally made from the coarser leaves of later harvests. Mild and alkaline with a certain minerality. A good evening tea; low in caffeine