On its own, the gyokuro we use provides the same delicate, grassy and floral aromas in the gin that you would find in a well-prepared cup of green tea in a traditional machiya, but with the added bonus of sweet white chocolate and lightly roasted biscuit coming through during distillation.
Green tea has a rich history in Japan, and in particular in the Uji region of Kyoto, which is regarded as the oldest tea-producing area in the country. Tea was first cultivated in Uji during the Kamakura period (1192-1333).
The tea grown here is regarded as among the finest in Japan. It is famed for its less astringent and sweeter characteristics, thanks to the growing conditions and production techniques involved. We work with tea-grower and blender Hori-Shichimeien, founded in the Meiji era in 1879.
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