Mr. Maeshima is one of the last living producers of Hon Gyokuro. With the inexorable boom of matcha, almost all those making vaguely shaded tea have converted to tencha for green tea powder, endangering heritage styles that are not so easy to make. Asahina is one of three remaining regions where classic gyokuro can be found. The region’s hilly climate, clean forest air and mountain springs make it an ideal site for shade grown tea. Beyond balanced umami, there is resonant aftertaste and sweet dewy layers. Unlike sencha, gyokuro is meant to settle after finishing and enjoyed in the latter half of the year.