Harvest: Spring 2023 (Ichibancha)
Cultivar: Samidori / Goko Breeds
Harvesting Method: Hand-held harvester from shaded tea fields
Taste: No Bitterness and Astringency, deep sweetness and a fine umami taste
Liquid: Clear pale green
Leaves: Dark green without somberness and a glossy on the surface
Our Premium Gyokuro has a unique aroma and sweetness and is made from tea leaves picked from more than 20 days covered tea fields. Organic Gyokuro from Uji is a rarity and is certified organic by the Ministry of Agriculture, Forestry, and Fisheries of Japan. That means it is grown with only natural organic fertilizers and no agricultural chemicals or pesticides.
In order to grow a premium Gyokuro a lot of knowledge and time is needed. Generalized high-quality green tea and therefore Matcha needs much fertilizer. However because synthetic fertilizer cannot be used for organic tea a lot of time is required to achieve the same results as if chemical fertilizer would be used.
No.13 - Sōki - Organic
About Gyokuro:
The beginnings of Gyokuro date back only about 150 years. Almost all Gyokuro is produced in Kyoto Prefecture. There, a misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive. One of the unique characteristics of Gyokuro is the very strong umami taste compared to other green teas. Gyokuro is made by placing the tea plants in shade and blocking out the sunlight while the shoots grow. This gives Gyokuro, in Japanese "Jade Dew", a gentle, delicious sweetness.
Gyokuro - No.13
