Organic Gyokuro
Matcha Ikkyu

Gyokuro/Matcha 95/97 P.

A revitalising gyokuro shibushi blend finished with top-quality matcha ikkyu (Super Premium). Well-balanced and stimulating with a high L-theanine content.
  • With super premium gyokuro shibushi from the organic farm of Shuichiro Sakamoto (坂本修一郎) 
  • Finished with a prized ceremonial match ikkyu (100% first harvest, milled in a granite stone mill in Uji) 
  • Full-bodied umami 
  • Pleasantly revitalising


Character Fully developed umami taste; pleasantly sweet and revitalising. Finished with matcha.
Tea Garden Small, well-renowned, family-owned organic tea farm
Terroir Matsuyama-cho, Shibushi (district), Kagoshima (prefecture), Japan
Harvest Gyokuro: 1st harvest (ichibancha), beginning of May, 2022
Tencha: 1st harvest (ichibancha), beginning of May, 2022
Cultivar Gyokuro: yabukita, saemidori, yutakamidori
Matcha: saemidori, okumidori, yabukita
Elevation 190m above sea level
Steaming Short (asamushi, approximately 30-40 seconds)
Shading Fully shaded for more than 20 days. Shading technique: jikagise and tana
Organic Cert. EU certified organic, JAS organic since 1985
Laboratory Tests Radioactivity (Region 11/2019)
Grade 97/100 p. (matcha-iri category); Super Premium
95/100 p. (gyokuro category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€249.00 / 1kg
In stock


An exceptional tea garden in the highlands of Shibushi, specialized purely in the cultivation of high quality organic gyokuros. Pioneers and purists in organic gyokuro cultivation already since 1985, the tea plants are harvested only once a year and enjoy long regeneration periods. The Sakamoto brothers developed a unique, holistic growing system that produces better harvests of exceptionally full, nutrient-rich, and extremely natural organic gyokuros every year. For some of their best Gyokuros they were even honored with the most prestigious award of the Japanese green tea world ever - at the National Tea Contest of the Japanese Ministry of Agriculture MAFF 全国茶品評会出品茶審査会.



This natural gyokuro blend made from the yabukita, saemidori, and okuyutaka cultivars develops a robust, even stronger umami flavour with the addition of matcha ikkyu (Super Premium). This tea is pleasantly sweet and revitalising on account of its high caffeine and L-theanine content.

Matcha Ikkyu

The prize-winning tencha farmer attaches great importance to the use of bioactive fertiliser that he produces himself via a years-long fermentation process. This fertiliser contains special complexes of bacteria and minerals that can be easily absorbed by the roots of the tea plants. As a result, the tea plants grow stronger and produce leaves with a correspondingly richer taste. This ikkyu has a naturally earthy taste with light mineral notes (mountain character and special fertiliser) as well as a pleasant umami flavour with very little bitterness.


Long, delicate needles dusted with matcha


Attractive, saturated green


Gyokuro is considered by many to be the most exquisite of Japanese green teas. Via a time-consuming and difficult process, the tea plants for this tea are shaded for up to 30 days before harvest. By blocking up to 90% of sunlight, the leaves synthesise greater amounts of amino acids and many nutrients in the leaves are preserved. This composition of plant compounds lends the tea its famous sweetness as well as its robust umami flavour. Authentic gyokuro are exclusively made from the leaves of the aromatic first harvest of the year.

Cultivation & Processing

The county of Matsuyama is considered one of the top locations in Kagoshima for gyokuro and matcha production. The volcanic Akahoya soil has excellent drainage and the climate is overall mild, which facilitates the growth of gyokuro and especially early cultivars. Though the temperatures are slightly below the average, the fluctuation between night and day proves beneficial to the overall quality of the tea. The tea fields furthermore sit at roughly 190m above sea level.

Matcha Ikkyu

The best matchas in Japan come from Uji, Hoshino, and Kirishima in southern Kyushu. We source our tencha directly from a well-known and well-reputed organic tencha farm in Kirishima. For our matcha ikkyu, we use only the best leaves from the 1st harvest, which are specially milled for Sunday Natural in a granite stone mill in Uji. This milling process ensures optimal retention of nutrients as well as excellent texture, creaminess, and the development of the matcha's full aroma.

Single Origin

This tea is 100% from the above tea field in Matsuyama, Shibushi. Directly purchased from the tea processor next to the tea farm.

Organic Certification


Brewing Guide

3 heaped tsp per 100-300ml (55-60°C) water. Steep for 2 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for gyokuro is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for gyokuro is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy.

Our recommendations

Welcome! Which language would you like to use?

The image could not be loaded.