It's a Masterpiece from Hoshino’s Valley Slopes.

Single Cultivar: "OKumidori" a popular cultivar grown in Yame (八女)

This gyokuro is shaded just like Matcha, and cultivated in very small batch by the 4th-generation tea master from Takaki Cha-en. Even though the matcha boom, they still focus on only producing high grade gyokuro, using a tradtional Tana-gake ( 棚架 ) to shade all his farms.

Harvested in the spring by hand plucking first leaves and buds.

Size: 40g

Tasting Notes:

Freshly boiled edamame, with a blanched crispy green, some minerality, and a clean creaminess.
Typical Okumidori: Smooth, round, and balanced 

FAQs

1. Organic tea? No, it's "Soil First" approach, not using certified organic fertilizers, his garden relies on traditional Japanese organic composts and fertilizers to build resilient roots, alongside strict pesticide reduction.
   
   
2. Pro tip: Enjoy as early as possible, and always seal properly storing in fridge
   
   
3. How to brew it? 
   

   Tea leaf 5g + 50ml to 100ml water

   1 min, then 40 secs, then 60 secs, up to 3rd infusion

   Water at 45 to 55 degrees, or Ice-dripped for 3 hours