Gyokuro Hoshino A

An excellent Gyokuro from the region of Hoshino, with a very full umami taste (typical for the teas from Kyushu), at the same time very balanced, which probably results from the variety that has been used, i.e. Yabukita. Yabukita is usually used to make Sencha, but when well made, as it is the case here, a beautiful Gyokuro can be the result.