Organic Gyokuro

Gyokuro/Karigane 90/98 P.

Organic gyokuro karigane, first harvest from the top growing region of Shibushi. Blend of yabukita, okumidori, and saemidori cultivars. Fully shaded. 100g
  • Approximately 80% stems and 20% leaves from premium gyokuro (karigane)
  • Blend of yabukita, okumidori, and saemidori cultivars
  • High concentration of amino acids: strong umami, sweet and not bitter, mild, low in caffeine
  • Ideal for those who like to drink gyokuro in larger quantities or are sensitive to caffeine
  • The most cost-effective and mild gyokuro
  • 'Tea of the tea farmers'


Character Mild, refined, pleasantly sweet; strong umami flavour with no bitterness; chlorophyll notes; thirst-quenching
Tea Garden Sakamoto Organic Tea Garden
Terroir Shibushi (district), Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-May, 2022
Cultivar Blend of yabukita, okumidori, and saemidori
Elevation 190m above sea level
Steaming Short (asamushi, approximately 30-40 seconds with increased distance from steam outlet)
Shading Fully shaded for more than 20 days. Shading technique: jikagise and tana
Organic Cert. EU certified organic, JAS organic since 1985
Laboratory Tests  Radioactivity (Region 11/2019) Pesticides (11/2019)
Grade 98/100 p. (karigane category); Highest Grade
90/100 p. (gyokuro category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€129.00 / 1kg
In stock

Tea Farm

An exceptional tea garden in the highlands of Shibushi, specialized purely in the cultivation of high quality organic gyokuros. Pioneers and purists in organic gyokuro cultivation already since 1985, the tea plants are harvested only once a year and enjoy long regeneration periods. The Sakamoto brothers developed a unique, holistic growing system that produces better harvests of exceptionally full, nutrient-rich, and extremely natural organic gyokuros every year. For some of their best Gyokuros they were even honored with the most prestigious award of the Japanese green tea world ever - at the National Tea Contest of the Japanese Ministry of Agriculture MAFF 全国茶品評会出品茶審査会.



Our karigane is custom-made for us from the stems of premium gyokuro blends. Refined karigane are not to be compared with generic kukicha (stem tea). Karigane is only made from the stems of authentic, premium gyokuro from the first harvest. The high ichibancha quality, the blend of yabukita and strong umami cultivars, the full shading, as well as the expert cultivation and processing of this tea, make for a delicate and mild gyokuro with relatively few amino acids, less caffeine, and a pleasant sweetness without bitter notes. The result is a "light" gyokuro that is cost-efficient and suitable for individuals who drink a lot of gyokuro and those sensitive to caffeine alike. On account of its affordability, this tea is also known as the "tea of tea farmers".


Delicate karigane stems with dark green leaves


Bright jade green


Gyokuro is considered by many to be the most exquisite of Japanese green teas. Via a time-consuming and difficult process, the tea plants for this tea are shaded for up to 30 days before harvest. By blocking up to 90% of sunlight, the leaves synthesise greater amounts of amino acids and many nutrients in the leaves are preserved. This composition of plant compounds lends 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.

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, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium 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

The county of Matsuyama is considered one of the top locations in Kagoshima for gyokuro and sencha production. The volcanic Akahoya soil has excellent drainage and the climate is overall mild, which facilitates the growth of gyokuro and especially early cultivars. Though the temperatures are slightly below the average, the fluctuation between night and day proves beneficial to the overall quality of the tea. The tea fields furthermore sit at roughly 190m above sea level.

The Sakamoto brothers are particularly proud of their organic, self-made fermented fertiliser (ボカシ; bokashi, or extended slow-acting fertiliser). Only a few hundred kilos of this tea are harvested during the first harvest every year.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Matsuyama. Sourced directly from the tea producer located next to the farm.


Organic Certification


Brewing Guide

3 heaped tsp per 100-300ml (55-60°C) water. Steep for 2 minutes. Suitable for several infusions.


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

Recommended Teapot

The ideal teapot for gyokuro is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for gyokuro is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy.

Our recommendations

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