Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
| Character | Subtly sweet, well-rounded, mild, elegant, and balanced; less pronounced umami |
| Tea Garden | Well-reputed, family-owned organic tea farm |
| Terroir | Makizono, Kirishima (district), Kagoshima (prefecture), Japan |
| Harvest | 1st harvest 2023 (Ichibancha), late April |
| Cultivar | Yabukita (100%) |
| Elevation | 350m above sea level |
| Steaming | Short (Asamushi, approx. 20-40 seconds) |
| Shading | Full shaded, Jikagise, 20 days |
| Organic Cert. | EU certified organic, JAS organic |
| Laboratory Tests | Radioactivity (Region 11/2019) |
| Grade | 92/100 p. (gyokuro category); Premium |
A balanced, creamy gyokuro with less pronounced umami. Overall flavour is thus supremely elegant and sweet and makes for a pleasantly light tea that can be enjoyed throughout the day.
Finely rolled, dark green needles
Delicate yellow with a green shimmer
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.
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.
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.
3 heaped tsp per 100-300ml (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.
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.
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.
The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product. 
