Organic Shibushi Gyokuro

Super Premium 97 P.

Rare organic gyokuro in super premium quality made from the refined saemidori cultivar. From one of the best organic tea farms in Japan. 80g
Character Full-bodied, balanced umami flavour. Lightly sweet
Tea Garden Sakamoto Organic Tea Garden
Terroir Shibushi (district), Kagoshima (prefecture), Japan
Harvest 1st harvest (ichibancha), beginning of May, 2021
Cultivar Saemidori (100%)
Elevation 190m above sea level
Steaming Short (asamushi, 20 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) Pesticides (11/2019)
Grade 97/100 p. (gyokuro category); Super Premium




Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€398.75 / 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 green tea made from the saemidori cultivar. Deep and complex sweetness with notes of green banana and cooked green vegetables. Quite intense yet well-rounded with a balanced umami character. One of the best organic gyokuro from Japan.


Attractive, deep green needles


Light 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 100% from the above tea field in Matsuyama, Shibushi. Directly purchased from the tea processor next to the tea farm.

Organic Certification


Brewing Guide

3 heaped tsp per 200-300ml (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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