Gyokuro Okabe
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Special features in location, cultivation & processing

Within Shizuoka, the Okabe region is regarded as the leading area for Gyokuro production. Gyokuro has been cultivated here since as early as 1887, with the sub-region of Asahina enjoying an especially high reputation. The tea gardens are situated at elevations of around 100–200 metres above sea level. The terroir is highly fertile and offers excellent natural drainage. To keep intervention to an absolute minimum, tea farmers apply plant protection products only once a year. Fertilisation relies exclusively on organic, plant-based nutrients. Only a few hundred kilograms of this tea are harvested each year, using carefully guided machinery, ensuring both precision and exceptional quality.

Single Origin

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

Sourced directly from the tea farmer.

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

Ideal is a Banko Kyusu made from 100% original purple Banko clay. This special clay, when fired in reduction, brings out the unique flavour components of Gyokuro including its amino acids and chlorophyll. Vintage Kyusus made before 1990 could still be made entirely from original clay sourced from the Banko region, now a rarity. Alternatively, a high-quality Shiboridashi without a handle, popular among Gyokuro enthusiasts, is also suitable for infusions rich in umami.

Recommended Storage

We recommend a high-quality tea caddy made from cherry bark (solid wood, Kabazaiku Chazutsu) or an elegant, handcrafted Kaikado metal tea caddy, especially to keep the tea fresh for a longer amount of time. As a more affordable alternative, an airtight tea caddy with an inner coating is also an excellent option.