Gyokuro Tsuyuhikari Satsuma

Gyokuro, the highest grade of steamed Japanese green teas, is shaded for 4 weeks before harvesting. This encourages the tea leaves to retain their amino acids, giving the tea its characteristic umami flavour. The tsuyuhikari cultivar used to make this tea is more commonly employed in sencha production but lends to this tea the exquisite, floral aromas of blossoming sakura trees. This makes for an unusual gyokuro where the floral and savoury merge to produce a tea which is surprising and joyful.

This tea was grown at a natural tea garden in Satsuma, Japan and is one of our absolute favourites.

50g

location Satsuma, Kagoshima Prefecture
cultivar Tsuyuhikari
harvest Ichibancha (Spring) 2022
multiple-steeping
water 70°c/150ml
tea 5g
time 1m – 90s – 3m +
single-steeping
water 70°c/450ml
tea 8g
time 2m