Gyokuro Tea Bags
Okumidori Organic

Super Premium 96 P.

The same tea as in our loose leaf Organic Gyokuro Shibushi Okumidori, packaged in large-volume pyramid tea bags. Suitable for multiple infusions. Full-bodied okumidori flavour, from the top region of Shibushi. Directly sourced from the tea farm in Japan. 15 teabags, 5g each.
Character Deep umami flavour; full-bodied, spicy, slightly sweet (okumidori)
Tea Garden Sakamoto Organic Tea Garden
Terroir Shibushi (district), Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), mid-May, 2022
Cultivar Okumidori (100%)
Elevation 190m above sea level
Steaming Short (asamushi, approximately 30-40 seconds)
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)
Details Tea farm specialised in gyokuro and renowned throughout Japan. The okumidori cultivar is especially well-suited for shaded cultivation. Large-volume pyramidal tea bags, made from our premium loose leaf, 5g of tea per tea bag for full flavour, suitable for multiple infusions
Grade 96/100 p. (gyokuro category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€398.67 / 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.



A full-bodied gyokuro with the strong flavour associated with okumidori. Robust umami with spiced and sweet tones. Although from Kagoshima, this tea has the character a gyokuro from Yame, Fukuoka Prefecture.


To produce Japanese green tea, the leaves are heated with steam to halt the oxidation process. This method of steaming leaves helps to retain tea nutrients such as catechins and chlorophyll. The length and intensity of steaming as well as the method of cultivation can vary greatly such that the category "Japanese green tea" encompasses a broad spectrum of different kinds of tea ranging from the classic sencha to the mild bancha and the umami-rich and sweet gyokuro.

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, all 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 terroir of the relatively small, 4ha tea farm is situated in one of the best growing locations in the countryside of Kagoshima, an area known for its gyokuro and sencha. 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 described tea farm in Matsuyama. Sourced directly from the tea producer located next to the farm.

Organic Certification


Brewing Guide

Steep for approximately 2 minutes in 200-300ml, (60°C) water. For a full-bodied tea, gently swirl the cup for the last 20 seconds.

Note: the tea bag does not need to be removed after steeping, as the flavour will remain balanced even after a long steeping time. Each tea bag can be used multiple times. Reuse according to personal taste.


Packaged for us by the farmer in high quality, airtight, resealable standing zipper pouches.

Recommended Teacup

The ideal cup for preparing tea with our tea bags is a large Japanese clay teacup (yunomi) with a volume of 250-300ml.

Our recommendations

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