Okabe Gyokuro
Premium

Premium 91 P.

SKU
1814
Premium gyokuro from the top growing region of Okabe in Shizuoka. Made from the pleasant tasting cultivar, yabukita. 100g
 
Character Very fine, fresh and elegant; spiced, with maritime umami notes
Tea Garden From a cooperative with tea fields in Asahina as well as Aohane and Shizuoka City
Terroir Asahina, Okabe (district), Shizuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-May, 2023
Cultivar Yabukita (100%)
Elevation 100-200m above sea level
Steaming Medium (chumushi, approximately 40 seconds)
Shading Fully shaded for more than 20 days. Shading technique: tana
Organic Cert. None, conventional cultivation
Laboratory Tests Radioactivity (Region 11/2019)
Pesticides (01/2016)
Grade 91/100 p. (gyokuro category); Premium
€19.50
100g
Bundle -5%

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
1814
€195.00 / 1kg
In stock

Tea Farm

From a cooperative with tea fields in Asahina as well as Aohane and Shizuoka City

Character

Flavour 

Strongly developed, maritime umami taste paired with the lightness and freshness typically associated with the yabukita cultivar. Noticeably light colour

Leaf

Fresh, green, large needles

Cup

Noticeably bright, greenish yellow

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.

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. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

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.

Cultivation & Processing

The region of Okabe in Shizuoka is known for producing top-quality gyokuro. Gyokuro has been cultivated there since 1887, and the county of Asahina is especially well-reputed. The tea fields are at approximately 100-200m elevation. This terroir is very fertile and possesses excellent drainage. The tea farmers only use pesticides once a year, limiting their use to the smallest degree possible. Only natural, plant-based fertilisers are used. Only a few hundred kilos are harvested every year, using hand operated machinery.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Okabe.

Sourced directly from the tea farmer.

 

Preparation

Brewing Guide

3 heaped tsp per 100-300ml (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.

Our recommendations

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