The tea field is located in Makizono, Kagoshima: a top terroir in a protected valley at about 180–250m above sea level, nestled between the mountains of idyllic Kirishima, the southernmost prefecture of Japan. The combination of Kagoshima's mild, subtropical climate and Makizono's cold mountain air creates a perfect, stimulating climate for growing fine green teas. The dark koruboku/andosol soil is rich in nutrients and humus and has a high proportion of alkaline volcanic ash. The tea field has been certified organic since 1994.
|Character||Spicy, umami, fresh and citrusy, sweet|
|Tea Garden||Nishi Seicha|
|Harvest||1st flush (ichibancha), May 2022|
|Shading||Full shading (>20 days, jikagise technique)|
|Organic Cert.||JAS, EU certified organic|
|Grade||92/100 p. (aroma blends category); Premium|
We source this top tea from one of Japan's leading organic tea farms, located in picturesque Makizono.
Our yuzu gyokuro cleverly combines an extremely soft as well as umami-rich Kirishima gyokuro with the fresh, invigorating scent of yuzu. The almost buttery, palate-pleasing smoothness of the tea is enhanced by the amino acid–rich cultivar Asanoka, which harmonises wonderfully with the yuzu. This tea is particularly suitable for several infusions at increasing temperatures, whereby the focus is initially on the gyokuro in infusions one and two (at 55–60°C) and on the yuzu in subsequent infusions (at 85°C).
It is also possible to prepare a refreshing cold brew with this tea. To fully develop the yuzu aroma, we recommend first brewing the tea hot, as usual, and then pouring the infusion over ice cubes to cool it down immediately.
Small, fine needles, dark to light green with light orange yuzu pieces
Vivid, orangey yellow
The yuzu (柚子) is a citrus fruit from East Asia with a complex aroma of lemony acidity mixed with the bitterness of grapefruit and the sweetness of tangerine. It is particularly popular in Japan and Korea as a natural flavouring for food and drinks. In Japan, its essential oil has been used since the 18th century for the traditional bathing ritual on the day of the winter solstice (Toji).
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
2 heaped teaspoons per 100–300ml water (55–60°C). Steep for 2 minutes. Suitable for multiple infusions.
High-quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.
For a particularly aromatic preparation, we recommend a black tokoname kyusu with a fine ceramic strainer. Alternatively, for a more neutral taste, a tall glass teapot with an integrated strainer is suitable, in which the tea can float and steep freely.
Super Premium 95 P.
€14.90 / 100g