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Gyokuro Makizono
Saemidori Organic

Name: Organic Gyokuro Makizono Saemidori
SKU: 3819-bio
Price: 33.90 EUR
Availability: InStock

Super Premium 97 P.

SKU

3819-bio

One of the best organic gyokuro in Japan, from the top terroir of Makizono in Kagoshima. Saemidori cultivar directly sourced from the tea farm, 80g

Character	Fine, fresh, fruity, and exceptionally well-balanced
Tea Garden	One of the leading organic tea farms in Japan. Family-owned business in its 3rd generation
Terroir	Makizono, Kagoshima (prefecture), Japan
Harvest	1st harvest (ichibancha), beginning of May, 2024
Cultivar	Saemidori (100%)
Elevation	180-250m above sea level
Steaming	Short (asamushi, 20 seconds)
Shading	20+ days
Organic Cert.	EU certified organic, JAS organic since 1994
Labortory Tests	Radioactivity (Region 11/2019)
Grade	97/100 p. (gyokuro category); Super Premium

In stock

We source this tea from one of the leading organic tea farms in Japan, situated in picturesque Makizono

Flavour

Like its cousin, the popular sencha makizono saemidori, this organic gyokuro comes from one of Japan's leading organic tea farms, known in particular for its masterful shading technique. The extensive know-how required to cultivate gyokuro, the prime location, and the use of aromatic saemidori cultivars results in one of the finest organic gyokuro that we have ever tasted. An exceptionally well-balanced gyokuro with restrained umami, slightly bitter notes, and a fruity freshness.

Leaf

Fine, fresh, light and dark green needles

Cup

Very bright, 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.

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.

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 tea field is located in the top terroir of Makizono in a protected valley approximately 180-250m above sea level in the mountains of idyllic Kirishima in Kagoshima, the southernmost prefecture of Japan. The combination of the mild, subtropical Kagoshima climate and the colder mountainous terrain of Makizono provide the perfect bracing climate for the cultivation of this refined green tea. The dark koruboku / Andosol (volcanic) soil is nutritious and rich in humus with a large proportion of mineral volcanic ash. The tea field has been certified organic since 1994.

Single Origin

This tea is 100% from the above tea field in Makizono, Kirishima. Directly purchased from the tea processor next to the tea farm.

Organic Certification

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.

See tests

Gyokuro Makizono
Saemidori Organic

Tea Farm