Gyokuro Shibushi
YabukitaOrganic

SKU
1384-bio
Organic gyokuro from the Sakamoto brothers in Shibushi, Kirishima. Top terroir, yabukita cultivar. Suitable for drinking in larger quantities. 100g
 
Character Full bodied, pleasant umami flavour. Juicy and sweet, with a refined, bitter touch
Tea Farm Sakamoto Organic Tea Garden
Terroir Shibushi (district), Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), beginning of May, 2020
Cultivar 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 EU certified organic, JAS organic since 1985
Labortory Tests Radioactivity (Region 11/2019) Pesticides (11/2019)
Grading 93/100 p. (gyokuro category), Premium
Notice There are may be slight variation between the gradings listed here and on the labels as we have recently improved the gradings by 1 point on account of the excellent harvest at the Sakamoto Tea Garden.
€23.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
1384-bio
€23.90 / 100g
In stock

Tea Farm

An exceptional tea garden in the highlands of Kirishima in Kagoshima Prefecture that is specialised in the cultivation of organic gyokuro. The Sakamoto brothers have been pioneers and purists in organic gyokuro production since 1985. The tea plants are only harvested once per year and are given long periods of regrowth. The Sakamoto brothers have developed a unique and holistic cultivation method that generates better and better harvests every year, characterised by especially nutritious and natural gyokuro.

Character

Flavour

This masterful gyokuro is the perfect tea for those who want to drink a larger quantity of gyokuro. Pleasant umami with a full-bodied and strong flavour. The taste is balanced between a distinctive sweetness and lightly bitter notes.

Leaf

Attractive, rich green needles

Cup

Delicate, bright green

GYOKURO

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

Location, Cultivation, Processing

The county of Matsuyama is considered one of the top locations in Kagoshima for gyokuro and sencha 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.

The Sakamoto brothers are particularly proud of their organic, self-made fermented fertiliser (ボカシ; bokashi, or extended slow-acting fertiliser). Only a few hundred kilos of this tea are harvested during the first harvest every year.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Matsuyama. Sourced directly from the tea producer located next to the farm.

Organic Certification

Preparation

Preparation

3 heaped tsp per 200-300ml 55-60°C water. Steep for 2 minutes. Suitable for several infusions.

Packaging

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.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.
See tests

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