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Gyokuro Okabe
Super Premium

Name: Gyokuro Okabe Super Premium
SKU: 1201
Price: 24.90 EUR
Availability: InStock

Super Premium 95 P.

SKU

1201

Super premium gyokuro from the top growing region of Okabe in Shizuoka. Made from the pleasant tasting cultivar, yabukita. 80g

Character	Full umami flavour; fresh, light
Tea Garden	From a cooperative with tea fields in Asahina as well as Aohane and Shizuoka City
Terroir	Asahina, Okabe (district), Shizuoka (prefecture), Japan
Harvest	1st harvest (ichibancha), mid to late May, 2023
Cultivar	Yabukita (100%)
Elevation	100-200m above sea level
Steaming	Medium (chumushi, approximately 40 seconds)
Shading	Fully shaded for more than 20 days. Shading technique: 75% jikagise and 25% tana
Organic Cert.	None, conventional cultivation
Laboratory Tests	Radioactivity (Region 08/2018) Pesticides (01/2016)
Grade	95/100 p. (gyokuro category); Super Premium

In stock

From a cooperative with tea fields in Asahina as well as Aohane and Shizuoka City.

Flavour

In this upscale Super Premium Gyokuro, the lightness and freshness typical of Yabukita meets the wonderfully pronounced mountain umami of Shizuoka. For over 130 years, Gyokuro has been grown along the Okabe River, which is considered the best terroir for Gyokuro in the entire prefecture. Thus, the tea is ideal for tasting premium gyokuro from Shizuoka Prefecture, which is best known for its fresh-flavored mountain sencha, and comparing it to gyokuro from other terroirs.

Leaf

Juicy green, fine needles

Cup

Noticeably pale 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.

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.

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 region of Okabe in Shizuoka is known for producing top-quality gyokuro. Gyokuro has been cultivated there since 1887, and the county of Asahina is especially well-reputed. The tea fields are at approximately 100-200m elevation. This terroir is very fertile and possesses excellent drainage. The tea farmers only use pesticides once a year, limiting their use to the smallest degree possible. Only natural, plant-based fertilisers are used. Only a few hundred kilos are harvested every year, using hand operated machinery.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Okabe.

Sourced directly from the tea farmer.

Preparation

Brewing Guide

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

Packaging

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.

Test results

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.

Confirmation of analysis

See tests

Gyokuro Okabe
Super Premium

Tea Farm