Premium 91 P.
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 | Refreshingly natural and robust, yet light, with milky sweet and umami notes |
| Tea Garden | Cooperation between two renowned tea farms. Cultivation under the leadership of the pioneers in organic gyokuro, the Sakamoto brothers. |
| Terroir | Kagoshima, Japan |
| Harvest | End of April 2023 |
| Cultivar | Blend of saemidori, yabukita, asanoka, tsuyuhikari |
| Elevation | 180m above sea level |
| Steaming | Short (asamushi, approximately 30 seconds) |
| Shading | Fully shaded for at least 20 days. Shading technique: jikagise |
| Organic Cert. | EU certified organic, JAS organic |
| Laboratory Tests | Radioactivity (Region 11/2019) |
| Grade | 91/100 p. (gyokuro category); Premium |
This gyokuro blend is the result of a cooperative between two organic and family-run farms with 30 years of experience between them. The tea farmers are especially inspired by the methods and philosophy of the Sakamoto brothers, who are organic gyokuro pioneers in Shibushi. The tea farmers are in close contact with Syuichiro Sakamoto and fertilise their fields with bokashi fertiliser from the Sakamoto farm.
A masterful blend with plenty of character, made from yabukita and the exclusive southern cultivars asanoka, tsuyuhikari, and saemidori. The various flavours of these cultivars are perfectly balanced in a nuanced tea. The creamy sweetness of the saemidori can be tasted alongside the light notes of the tsuyuhikari, while the asanoka lends a rounded body and malty sweetness. These three flavours are harmonised with the natural taste of yabukita. A lush gyokuro for everyday consumption.
Delicate, light and dark green shimmering needles
Deep golden 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.
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.
Kagoshima is known for its humid, subtropical climate and its landscape, which is strongly characterised by volcanic activity. The soil, which is enriched with volcanic ash, is exceptionally rich in minerals. This soil, combined with strong sunlight, makes this region exceptionally fertile.
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.
