Hoshino Gyokuro
Ame

SKU
3982
Our rich Hoshino Gyokuro Ame are characterised by a wonderfully intense Gyokuro flavour, which perfectly balances the sweetness of the sugar with its pronounced umami. They contain finely ground Gyokuro from the top growing region of Hoshino, approx. 20 pieces per pack.
€6.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
3982
€69.00 / 1kg
In stock

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Product Details

Wagashi (Jap. 和菓子)

Wagashi are traditional Japanese sweets and an indispensable part of the cuisine and especially of the chanoyo (Jap. 茶の湯) of the tea ceremony. Anyone familiar with the variety of Japanese tea ceramics, accessories and, of course, teas will not be surprised by the equally rich and varied selection of Wagashi sweets. Wagashi are considered works of art for the senses, and both the classics and regional specialities made from a wide variety of ingredients in all colours, shapes, textures and flavours can be found all over Japan. From the maple leaf-shaped Momji Manju (jap. 饅頭) made of buckwheat and rice with red bean paste filling, to the dry, sweet Higashi (jap. 干菓子) or the savoury salty Mamegashi (jap. 豆菓子), soybeans crunchily coated with rice flour, to the famous mochi (jap. 餅), bean paste-filled cakes made of sweet mochi sticky rice in all variations, you can find the right wagashi for every occasion, place and taste.

This variety also stems from the deep cultural significance and connection of wagashi with the seasons and the landscape of Japan. Often their shape or flavour mimics a particular natural impression, a maple leaf, a fish or even just the deep icy blue of a mountain lake. A Wagashi master is therefore always concerned with the aesthetic design of his confectionery, in addition to taste and high-quality ingredients. A particularly iconic example is probably the sakuramochi (桜餅), pink mochi wrapped with a salted cherry leaf, which are eaten all over Japan at the beginning of the sakura cherry blossoming and the traditional hanami (jap. 花見).

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