Gyokuro Hoshino Okumidori

Special features in location, cultivation & processing

The tea garden occupies a prime location directly beside the river in the Nagao district of Hoshino, Yame, a village renowned worldwide for its Gyokuro. The rolling hills of Hoshino are celebrated for producing particularly deep, full-bodied Gyokuros.

The tea is cultivated and processed with exceptional skill. At every stage, the leaves are handled with the utmost care: from cultivation and tending throughout the growing season to hand-picking and gentle drying after harvest. Only the finest, longest, and perfectly intact needles are selected.

The soil is interspersed with small stones, providing excellent natural drainage and creating particularly favourable conditions for the tea. At the same time, the riverside location provides ideal levels of moisture and mist. Unlike many other farms in Hoshino, the tea master uses only small amounts of purely organic fertiliser.

Single Origin

This tea comes exclusively from the above-mentioned tea farm in Hoshino, directly sourced from the farmer.

Brewing Guide

3 heaped teaspoons (approx. 7g) per 100–300ml water, 60 °C, steep for 2 minutes. This method yields 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, brings out the catechins and caffeine (a balance of relaxing and revitalising)
• 80 °C, 1 min: Umami and sweetness in the background, deep grassy notes, pleasantly hot drinking temperature, moderate bitterness, emphasises the catechins and caffeine (invigorating)

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Ideal is a Banko Kyusu made from 100% original purple Banko clay. This special clay, when fired in reduction, brings out the unique flavour components of Gyokuro including its amino acids and chlorophyll. Vintage Kyusus made before 1990 could still be made entirely from original clay sourced from the Banko region, now a rarity. Alternatively, a high-quality Shiboridashi without a handle, popular among Gyokuro enthusiasts, is also suitable for infusions rich in umami.

Recommended Storage

We recommend a high-quality tea caddy made from cherry bark (solid wood, Kabazaiku Chazutsu) or an elegant, handcrafted Kaikado metal tea caddy, especially to keep the tea fresh for a longer amount of time. As a more affordable alternative, an airtight tea caddy with an inner coating is also an excellent option.