Organic Japanese Gyokuro, 50g, Yame Fukuoka
Organic Japanese Gyokuro, 50g, Yame Fukuoka
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Organic Gyokuro from Oku-Yame, Fukuoka
From the naturally rich highlands of Oku-Yame in Fukuoka Prefecture, this gyokuro is savoury, umami-rich and deeply aromatic, with a quietly luxurious character. Grown without pesticides or chemical fertilisers for over 40 years. Shaded from direct sunlight in the weeks before harvest, the leaves develop a rich umami sweetness and a vivid green colour that sets true gyokuro apart. Each sip unfolds slowly, with a smooth, lingering finish that rewards a quiet moment of stillness.
Weeds are cleared by hand. The tea plants grow freely, nurtured by clean mountain air and the quiet dedication of the farmers who tend them. Sharing their fields with ladybugs, earthworms and butterflies. It's this harmony between farmer, plant and nature that gives the tea its character: grown with patience, and cherished cup after cup.
How to Brew Gyokuro
Hot Tea (2 cups)
- 8g tea
- 100ml water, boiled then cooled to 50–60 degrees
- Steep for 120 seconds
For later brews only a short steeping time is required. Increase the water temperature slightly with each brew. It can be brewed three or four times.
Cold Brew
- 10g tea
- 500ml chilled, filtered water
- Refrigerate for 2–3 hours
Details
- Product of Japan (Yame, Fukuoka)
- Ingredients: 100% Organic Green Tea
- Cultivar: Saemidori
- Net Weight: 50g
- Certified Organic JAS
Only around 5% of the tea grown in Japan is certified organic. We sell nothing else. Brew this gyokuro in a kyusu teapot and serve it in a yunomi cup, or browse the full organic Japanese tea range. Free shipping across Australia on orders over $100, we ship worldwide.
Organic Japanese Gyokuro green tea has such a beautiful, authentic flavour. I especially like that it doesn’t leave a strong bitter aftertaste. The quality is excellent, my order arrived quickly, and the customer service was fantastic.
Thank you, Shannan. That soft, sweet character with no harsh edge is exactly what gyokuro is prized for. It comes from the weeks the plants spend under shade before picking, and from brewing it cool. If you haven't tried it at around 50°C for two and a half minutes yet, that's the method our instructors' association teaches, and it's worth the patience.
Taka