Premium 91 P.
| Character | Pleasant umami, slightly sweet, flavoursome and spinach-y |
| Tea Farm | Small organic tea farm |
| Terroir | Kagoshima, Japan |
| Harvest | 1st harvest (Ichibancha) 2024, early May |
| Cultivar | Yabukita |
| Elevation | 350-500m above sea level |
| Steaming | Short (Asamushi, approx. 20-40 seconds) |
| Shading | Fully shaded, Jikagise, 18 days |
| Cultivation | EU, JAS organic certified |
| Laboratory Tests | Radioactivity (region last 02/2023) |
| Grade | 91/100 p. (Gyokuro category); Premium |
A well-known and highly respected family-owned farm in the region.
This Gyokuro Satsuma unites the characteristics of a tea from Kirishima with those of a coastal teas – as refreshing as an ocean breeze. The tea has a pleasant umami flavour and sweetness, slightly reminiscent of freshly cooked spinach.
Somewhat short, dark green needles
Strong, deep yellow-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.
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.
The combination of Kagoshima’s mild, subtropical climate and its gentle mountainous terrain creates the perfect stimulating environment for cultivating green tea.
This tea comes 100% from the above-mentioned tea field in Kagoshima.
PL-EKO-01
Nicht-EU-Landwirtschaft
2 heaped tsp per 200-300ml water (55-60°C), 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.
The ideal teapot for Gyokuro is a Banko kyusu made from 100% violet original Banko clay. When fired, this famous clay brings out the best of the tea's flavour, amino acids, chlorophyll and other special compounds. Vintage kyusu from before 1990 could still be made from 100% original clay from the Banko region. Otherwise, a high-quality Shiboridashi, a handleless teapot popular among green tea lovers, is suitable for flavourful umami infusions.
The ideal tea caddy for this tea is one made from high-quality cherry bark (Kabazaiku Chazutsu). As a more affordable alternative, an airtight tea caddy with an inner coating is also an excellent option.
We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.
