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Gyokuro Shibushi
Okumidori Organic

Name: Organic Shibushi Gyokuro Okumidori
SKU: 1386-bio
Price: 29.90 EUR
Availability: InStock

Super Premium 96 P.

SKU

1386-bio

Super premium organic gyokuro made from the full-bodied okumidori cultivar. Sourced directly from the Sakamoto brothers in Shibushi, dedicated to organic cultivation since 1985. Fully shaded for 20 days, first flush. 80g

Character	Deep umami flavour; full-bodied, spicy, slightly sweet (okumidori)
Tea Garden	Sakamoto Organic Tea Garden
Terroir	Shibushi (district), Kagoshima (prefecture), Japan
Harvest	1st harvest (ichibancha), mid-May, 2024
Cultivar	Okumidori (100%)
Elevation	190m above sea level
Steaming	Short (asamushi, approximately 30-40 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)
Details	Tea farm specialised in gyokuro and renowned throughout Japan. The okumidori cultivar is especially well-suited for shaded cultivation
Grade	96/100 p. (gyokuro category); Super Premium

In stock

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.

Flavour

A full-bodied gyokuro with the strong flavour associated with okumidori. Robust umami with spiced and sweet tones. Although from Kagoshima, this tea has the character of a typical gyokuro from Yame, Fukuoka Prefecture.

Leaf

Juicy, fine needles

Cup

Bright greenish yellow

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 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

Dieser Tee stammt zu 100% von dem o.g. Teefeld in Matsuyama, Shibushi. Direktbezug vom Teeverarbeiter neben der Teefarm.

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.

Gyokuro Shibushi
Okumidori Organic

Tea Farm