Gyokuro
Kirishima Tokusen Organic

Special features in location, cultivation & processing

The tea field lies in a sheltered valley at an elevation of around 180–250 metres, surrounded by the mountains of idyllic Kirishima in Kagoshima, Japan’s southernmost prefecture. The unique combination of Kagoshima’s mild subtropical climate and the cooler mountain setting creates ideal invigorating conditions for cultivating fine 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. For this exceptional tea, only the bud and the two youngest leaves are harvested in small quantities using careful mechanical picking.

Single Origin

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

Organic Certification

PL-EKO-01
Nicht-EU-Landwirtschaft

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.