Gyokuro
Okabe Asahina Organic

Special features in location, cultivation & processing

The tea fields for this Gyokuro are nestled in the picturesque hills of Okabe, in the southern foothills of central Shizuoka. Shizuoka has long been regarded as one of Japan’s great tea heartlands, with its teas celebrated since the Edo period as tenka-ichi – “the best under heaven”. With excellent drainage, misty, water-rich conditions, and mineral-rich soils nourished over centuries by Mount Fuji, the region offers ideal conditions for producing outstanding tea. Within Shizuoka, the sub-terroir of Asahina is especially renowned – not only locally but across Japan – as one of the three classic growing areas for true, top-quality Gyokuro. Unlike many other regions, where even lightly shaded teas are sometimes labelled and sold as "Gyokuro", Asahina upholds strict standards, especially in terms of shading, before a tea can rightly bear the name.

Single Origin

This tea comes 100% from the above-mentioned tea fields in Asahina, Shizuoka, sourced directly from the tea farm.

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Brewing Guide

2–3 heaped tsp (approx. 6–8 g) per 150–200 ml water, 55–60 °C, 2 min.

We recommend preparing up to 5 infusions. For subsequent brews, reduce the steeping time to 15–20 seconds each, while gradually increasing the temperature to around 75 °C to suit your taste.

Packaging & Storage

Directly packaged for us on-site in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. When closing the bag, press out as much air as possible to keep the tea well preserved. Alternatively, and especially for longer-term storage, we recommend our stylish and airtight tea caddies.

Recommended Teapot

Ideal is a Banko Kyusu, crafted from the distinctive violet Banko clay. Renowned for its high iron content and traditional reduction firing, this exceptional clay enhances the finest flavour notes of Gyokuro – from its rich amino acids and fresh chlorophyll to its unique, delicate nuances. Because of Gyokuro’s deep steaming and fine leaf particles, we especially recommend our Banko Kyusu with a built-in, ultra-fine stainless steel mesh filter. Another excellent option, cherished by Gyokuro connoisseurs, is a premium Shiboridashi – ideal for ideal for bringing out intense umami flavours.