Premium 91 P.
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
| Character | Pleasant umami; slightly sweet with strong chlorophyll notes |
| Tea Garden | Young tea farm with great expertise |
| Terroir | Satsumasendai (district), Kagoshima (prefecture), Japan |
| Harvest | 1st harvest (ichibancha), beginning of May, 2020 |
| Cultivar | Yabukita (100%) |
| Elevation | 450m above sea level |
| Steaming | Short (asamushi, approximately 30-40 seconds) |
| Shading | Full shaded, Jikagise, 10-15 days |
| Organic Cert. | EU certified organic, JAS organic |
| Laboratory Tests | Radioactivity (Region 11/2019) |
| Grade | 91/100 p. (gyokuro category); Premium |
The tea farm is led by a young and passionate couple who have gained experience and expertise in organic farming from working at other tea farms.
This gyokuro satsuma unites the characteristics of a tea from Kirishima with those of a coastal teas The tea has a pleasant umami flavour and sweetness, but is as refreshing as an ocean breeze, with a distinct chlorophyll taste.
Somewhat short, dark green needles
Clear, deep yellowish 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 tea farm is located at roughly 450m above sea level in the rural area of Satsuma at the foothills of the Kirishima Mountains. The farm is shielded by surrounding forests and benefits from the mineral-rich volcanic soil that is also found in Makizono and Kirishima.
This tea is exclusively sourced from the above mentioned tea farm in Ōita Prefecture. Sourced directly from the tea farmer.
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.
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.
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.
