This tea was first developed in 2004 when Gyokuro Sensi Tokishaku Yamashita visited us in the Himalayas. This tea finds devoted connoisseurs in Japan, even though the country itself produces some of the finest Makaibari green teas in the world. Its unique balance of sweetness and astringency with notes of fresh corn, make it a favourite amongst tea drinkers in Tokyo. It is high in Orac values and may be taken through the day.
Tasting Notes: Delicate & fresh, earthy with hints of rice, corn.
Makaibari Estate: The iconic Makaibari estate in Darjeeling produces exceptional Makaibari green tea. Select leaves are plucked from chosen Darjeeling green tea bushes between June to November and delicately processed with no oxidation. The emerald green dry leaves with flecks of white tips are rich in antioxidants, and possess strong revitalizing properties. The cup is a taste of the surrounding forest on dewy mornings - a clear brew which is fresh and lively on the palate.