No. 2329

Japan Yoshizaki Gyokuro organic

For this enchanting Gyokuro from the Yoshizaki family, the Saemidori variety bushes were shaded for a full 20 days on the Ôsumi Peninsula in Kagoshima. In the cup, the green tea impresses with its lingering sweetness and umami. It really comes into its own when prepared with multiple infusions in the Japanese Kyûsu.

1l Sample

(€525.83* / Kilogram) €6.31*

50 g

(€478.00* / Kilogram) €23.90*

150 g

(€454.13* / Kilogram) €68.12*

* Prices incl. VAT plus shipping costs

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Properties

Attributes:	Contains caffeine, To drink cold
Cultivation method:	Organic
Growing region:	Japan
Seals:	Organic cultivation
Tea type:	Green Tea
Quality (TGR)	TGR107 \| 110

Ingredients

Organic Green Tea.

Organic certification

Organic cultivation DE-ÖKO-013 Certified by QC&I GmbH

The organic seal is the European label for organic products and labels our teas from controlled ecological production according to the regulations of the EG-eco-regulation on the organic farming.

Preparation

12 g tea leaves (5 level Tealamass) to 1 liter of filtered water, boiled and cooled to 70°C / 158°F. Allow to brew 3 min.

12g / l

70°C

3Min.

More about tea preparation

Expressive green tea from Ôsumi

The Yoshizaki tea garden is located on the Ôsumi peninsula in the south-east of Kagoshima Prefecture. It is known for its beautiful waterfalls and looks back on a comparatively long tea history. Tea was cultivated on the peninsula as early as the Meiji period (1868-1912) and sent to the emperor as tribute. Even though the hilly landscape makes growing tea difficult, Ôsumi is one of the fastest-growing tea-growing regions in Kagoshima. Teas with an expressive colour and leaf texture are produced here.

The tea garden is located around 200 metres above sea level and is run by the Yoshizaki family. The tea plantations on which Gyokuro is grown are located in low mountain regions with a large temperature difference between day and night. This allows the tea leaves to develop their flavour and the buds to remain tender, resulting in a delicious Gyokuro.

Which tea cultivars were used for the tea?

Sae Midori

What makes this tea so special?

This tea was made from the Sae Midori cultivar. Sae Midori is one of the most popular cultivars in Japan, which is why it tops the tea auctions every year. Mr Yoshizaki has selected the best locations in his garden for the cultivation of this cultivar. Only the first harvest of the year is used for Gyokuro. In spring, the bushes are covered with a reflective tarpaulin that blocks 85% of the light. After 20 days, the tea is then intensively shaded once again with double layers of black netting, which gives it its sweetness and rich umami flavour.

Tea-Taster preparation recommendation for this tea

Gyokuro should be prepared slowly at a slightly lower temperature to enjoy its unique flavour. Use a small kyûsu or a shiboridashi. Use 5-10 g of loose tea for 60-100 ml (depending on the desired intensity) of 50-60°C hot water and leave to infuse for 1-2 minutes.

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