#0628.K6 Shogyokuen: Heritage Gyokuro, Kyoto Shogyoku, Special Selection　特製祥玉 Size:10g / 0.35 oz / Yunomi sample bag Yunomi Evaluation - 51/100

Yunomi Evaluation - 51/100

we now know that the process is actually enzymatic oxidization like the browning of an apple after you slice it

fermented skipjack tuna

in 1472 where he noted that the locals were combining this tea with rice and alcohol into a single dish that was eaten/drunk

Steeping Recomendation

#0628.K6 Shogyokuen: Heritage Gyokuro, Kyoto Shogyoku, Special Selection　特製祥玉 Size:10g / 0.35 oz / Yunomi sample bag Yunomi Evaluation - 51/100To achieve creation of the best of the best, it is not enough to simply cultivate the best leaves. The best leaves need to then be processed well and refined with extreme care to get only needles. That is the value a tea master a master appraiser and blender of tea leaves brings to the table, and few masters are more highly regarded than Hiroshi Kobayashi, the only 10 dan ranked master in Kyoto and one of only 13 in Japan. Shogyoku is Kobayashi san's