Gyokuro Fuji
Sanroku P.Free

Special features in location, cultivation & processing

At the foot of Mount Fuji lies the tea-growing region of Fuji, where dramatic landscapes meet perfect conditions for cultivation. Volcanic, mineral-rich soils, mild temperatures, and gentle mists bestow the teas with a balanced character, marked by fine sweetness and umami. The region is also historically significant as the birthplace of Yabukita in the late 19th century – the cultivar that has since become the foundation of tea production across Japan, first known as Fuji no Yabukita. Beyond its exceptional quality of tea, Fuji is renowned for the breathtaking scenery of verdant tea fields framed by Japan’s iconic mountain.

Single Origin

This tea comes 100% from above-mentioned tea fields in the city of Fuji, sourced directly from the tea farmer.

Brewing Guide

3 heaped teaspoons (approx. 7g) per 100–300 ml water, 60 °C, steep for 2 minutes – for a particularly gentle infusion that preserves valuable amino acids and vitamin C, while remaining mild in bitterness. Suitable for up to four further infusions, each with a steeping time of 10–30 seconds (we recommend increasing the temperature to 70–80 °C for subsequent infusions).

Alternatively, the following preparation methods may be used:
• 70 °C, 1.5 min: A balance of fresh and deep notes – intense, slightly bitter, with more catechins and caffeine (a balance of relaxing and revitalising)
• 80 °C, 1 min: Umami and sweetness in the background, with deep grassy notes, a pleasantly hot drinking temperature, moderate bitterness, and a focus on catechins and caffeine (more invigorating)

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

For the Saemidori cultivar, the ideal choice is a violet Banko Kyusu with an integrated ceramic strainer, which beautifully highlights the tea’s delicate amino acids. Alternatively, a black or red Tokoname Kyusu makes for a versatile all-rounder, perfectly suited for all varieties of Japanese green tea.