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Gyokuro
Kirishima Tokusen Organic

Super Premium 96 P.

SKU
0405-bio
Gyokuro Kirishima Asanoka Bio
Gyokuro Kirishima Asanoka Bio
Gyokuro Kirishima Asanoka Bio
Gyokuro Kirishima Asanoka Bio
Gyokuro Kirishima Asanoka Bio
Gyokuro Kirishima Asanoka Bio
  • New
An organic Gyokuro made from the rare southern Asanoka cultivar, which is grown almost exclusively in Kagoshima. This tea boasts warm notes of chestnut, pronounced umami and sweet grassy undertones.
Character Warm notes of chestnut, sweet potato and toasted white bread, robust and mouth-watering umami, with a sweet grassy note
Tea Farm Cooperation between two organic farms in the Kirishima region
Terroir Kirishima, Kagoshima Prefecture, Japan
Harvest 1st harvest (Ichibancha), April 2025
Cultivar Asanoka
Elevation 250m above sea level
Steaming Normal (Chūmushi, 30-40 sec.)
Shading Approx. 20 days before harvest, Jikagise technique
Cultivation Organic certified cultivation
Laboratory Tests Radioactivity (annual testing of the region) and pesticides
Grade 96/100 P. (Gyokuro category); Super Premium
€28.90
80g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
0405-bio
€361.25 / 1kg
In stock
Gyokuro Kirishima Asanoka Organic

Character

Tasting Notes

This robust Gyokuro from Kirishima showcases the distinctive, aromatic qualities of the Asanoka cultivar in a particularly beautiful way. Its intense umami combines with toasty, nutty nuances to create a body that is both light yet surprisingly juicy. On the palate, the creamy umami is instantly mouth-watering, quickly unfolding into full-bodied flavours reminiscent of butter-seared chestnuts or sweet potatoes, accompanied by a hint of toasted white bread. Despite its pronounced body and the comforting warmth it brings to the tongue, the initial textural impressions fade quickly. All the longer, however, linger the umami and sweet-grassy notes, which remain as a refined, aromatic echo in the mouth.

Gyokuro Kirishima Asanoka Organic Gyokuro Kirishima Asanoka Organic Gyokuro Kirishima Asanoka Organic Gyokuro Kirishima Asanoka Organic Gyokuro Kirishima Asanoka Organic

Gyokuro

Gyokuro is considered the finest of all Japanese green teas. Through a meticulous process, the tea plants are shaded for up to 30 days or more before harvest, with as much as 90% of sunlight blocked. This shading stimulates the concentration of amino acids in the leaves and preserves their rich nutrients, lending 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.

Yoshien Labortests

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshien

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Special features in location, cultivation & processing

The tea field lies in the prime Makizono terroir, nestled in a sheltered valley at around 180–250 metres above sea level, between the mountains of idyllic Kirishima in Kagoshima, Japan’s southernmost prefecture. The combination of Kagoshima’s mild subtropical climate and Makizono’s cooler mountain air creates the perfect invigorating conditions for cultivating the finest Sencha. The dark Koruboku / andosol soil is rich in nutrients and humus, with a high proportion of mineral volcanic ash. The field has been certified organic since 1994. Only the bud and the two youngest leaves are harvested, in small quantities, using careful mechanical picking to produce this exceptional tea.

Single Origin

This tea comes 100% from the above-mentioned tea field in Kirishima, sourced directly from the tea farmer.

Organic Certification

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

Preparation

Brewing Guide

2–3 rounded teaspoons (approx. 6–8 g) per 150–200 ml water, 55–60 °C, steep for 2 minutes.

We recommend preparing up to five infusions. For subsequent infusions, the steeping time should be reduced to 15–20 seconds each, while the temperature may be increased to around 75 °C according to 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 without a handle, ideal for bringing out intense umami flavours.

Our recommendations

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