Gyokuro Saemidori × Tsuyuhikari Bio mixing the warm notes of

mixing the warm notes of a tea from Assam

fill it with damp yerba mate and warm water

We also find this custom in our latitudes

et il est facile à enlever une fois le temps d’infusion écoulé

or yerba mate

Gyokuro Saemidori × Tsuyuhikari Bio mixing the warm notes ofCultivated in Kirishima on the island of Kysh by Mr. Nishi, this shade tea comes from the Saemidori cultivar renowned for its almost sweet and umami flavors, blended with the cultivar Tsuyuhikari. This blend, combined with the particularity of the tea of being covered twenty days before its harvest, brings a sensation of deep softness with a very present texture, almost nourishing like a broth, on a green vegetal background evolving towards a chestnut