Hon Gyokuro
Asahina Seiryū

Special features in location, cultivation & processing

The tea fields for this Gyokuro lie amid the picturesque hills of Asahina, in the southern foothills of central Shizuoka. Shizuoka has long been regarded as one of the heartlands of tea cultivation in Japan, and since the Edo period, the tea from this region has rightfully been celebrated as “Tenka-ichi” – “the best under heaven". From the drainage and the mist- and water-rich climate to the exceptionally mineral-rich soil – long nourished by the mighty Mt. Fuji – the conditions here are ideal for producing first-class tea. In particular, Asahina is renowned far beyond the borders of the prefecture as one of Japan’s three classic regions for authentic, premium Gyokuro. While many other growing areas label and sell even briefly shaded teas as “Gyokuro”, Asahina adheres to exceptionally strict standards (especially regarding the shading process) before a tea may bear the name Gyokuro.

Hon Gyokuro

Hon Gyokuro refers to rare, top-quality Gyokuro teas produced exclusively in Japan’s three traditional growing regions: Uji in Kyōto, Yame in Fukuoka, and Asahina in Shizuoka. Only in these places may true, authentic (“Hon”) Gyokuro still be cultivated and bear this distinguished name.

A defining feature of Hon Gyokuro is the traditional Tana shading method. In this process, black nets are stretched over a framework above the tea bushes, filtering up to 90% of sunlight depending on the layering and fineness of the mesh. This form of shading allows for good air circulation and ample space for the plants to grow healthily and vigorously, even under the mild stress of reduced light. In contrast, the Jikagise method places nets directly on the bushes, which diminishes the tea’s quality.

The Tana technique also promotes the development of larger leaves with a lower cell density, leading to increased production of chlorophyll and amino acids, while reducing the accumulation of bitter catechins.

Another indispensable feature of Hon Gyokuro is its careful hand-picking. Unlike ordinary Sencha or Gyokuro harvests, not only the bud and first two leaves are plucked, but rather the finest, most vital leaves are selected by hand. This laborious yet gentle cultivation is reflected in the tea’s exquisite aroma and the unparalleled depth of flavour that define a true Hon Gyokuro.

Single Origin

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

Brewing Guide

2–3 heaped 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

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.