Get a free Black Tokoname Kyusu when you get all 5 Gyokuro teas from Mr. Sakamoto. All 5 of these teas are quite unique, but they all share these sweet and savory characteristics. The teapot is a great way to get the most out of your teas, pushing the savory flavor of the tea even further.
Meet the Farmer
Mr. Sakamoto is an extremely skilled Gyokuro farmer from the region of Kagoshima. Ever since 1985, he has been committed to growing tea completely organically. He uses a special blend of organic fertilizer that nourishes the tea plant during its 21 days of shading. This organic fertilization creates healthy soil that can support a diversity of life in the tea field, allow the soil to stay loose and the roots of the tea plant to penetrate deep into the earth and absorb more nutrients.
Gyokuro is known as the emperor’s tea. Between farmers, there are yearly competitions to become the emperor’s choice, which is a long-standing tradition in Japan. All 5 of these teas can technically be called Gyokuro, although they are all very different.
Red Kyusu
This teapot is made from a natural clay called "Tatsuchi" and then it is fired in a kiln for 12 hours at 1,150 degrees C until it is hardened. The teapot is then fired a second time to ensure it has been hardened completely. The end result is a beautifully smooth and durable teapot that is ideal for all types of sencha, bancha, gyokuro and kukicha.
Gyokuro Karigane
Karigane is a stem tea made from the stems and leaves of Gyokuro, Tencha and Kabusecha. In this case, the stem tea comes from Mr. Sakamoto's Gyokuro. The tea is shaded for 21 days, boosting the levels of amino acids and sweetness. The tea is low in caffeine compared to leaf teas, but higher in caffeine than the Kukicha.
The flavor is a beautiful umami flavor, similar to that of the Cha Musume. The stems of the tea render it smoother and sweeter, making it a nice gentle tea to enjoy later in the day. The stems also add a nice mineral tingling feeling to the tea. The added hay flavor towards the end enhances the flavor of the tea. This is one of Mr. Sakamoto's favorite teas for a cold brew, and during our last visit he greeted us with a cold pitcher of this incredible tea.
Preparation: 1min at 60 degrees Celsius, can be steeped 4-5 times
contains 100 grams of loose leaf tea
Gyokuro Kukicha
Kukicha is a stem tea made from the stems and leaves of the tea plant. In this case, the stem tea comes from Mr. Sakamoto's tea plants, normally set aside to produce some of the finest organic Gyokuro in Southern Japan. The tea is low in caffeine compared to leaf teas, even lower than the Karigane. The organic fertilizer Mr. Sakamoto uses on his farm greatly enhances the levels of umami and sweetness in the tea, making them quite flavorful.
The flavor is beautifully umami, similar to that of the Cha Musume. The stems of the tea render it smoother and sweeter, making it a nice gentle tea to enjoy later in the day. The stems also add a nice mineral tingling feeling to the tea. The added hay flavor towards the end enhances the flavor of the tea. This is a great tea to begin exploring the world of Japanese green tea. There is a sweet umami flavor that is comparable to that of more premium teas.
Preparation: 1min at 60 degrees Celsius, can be steeped 4-5 times
contains 150 grams of loose leaf tea
Gyokuro Cha Meijin
Coming from the cultivar of Saemidori, this Gyokuro has a very gentle sweet taste while being complex at the same time. In the top note, a hint of hazelnut is followed by butternut in a well-developed sweet note of Umami making space for a full-bodied character of fresh vegetables. In all its different tasting notes this tea is very balanced and lingers for a long time after the first sip.
Preparation: 2min at 60 degrees Celsius, can be steeped 4-5 times
contains 50 grams of loose leaf tea
Gyokuro Sasa Hime
The Sasa Hime is a very fine, well-balanced Gyokuro made from Yabukita, Okumidori and Saemidori cultivars. It offers a subtle natural Umami taste that is rounded out with the grassy vegetal flavor of the tea. It has only a slight acidity. The first brewing has a note of spinach and a well-developed sweetness and natural umami taste. Compared to some of the other Gyokuros we have seen, the Umami taste here is a bit more subtle and blends in nicely with the grassiness of the tea. A slight note of hazelnut is also noticeable.
Preparation: 2min at 60 degrees Celsius, can be steeped 4-5 times
contains 100 grams of loose leaf tea
Gyokuro Cha Musume
The tea has a well-developed umami note, accompanied by a nice sweetness and a slight note of hazelnut. It stays in the palate for a long time and continues to develop after the first sip. This Gyokuro is from the Yabukita cultivar, giving it a powerful flavor and a nice vegetal note. This is our best selling Gyokuro!
Preparation: 2min at 60 degrees Celsius, can be steeped 4-5 times
contains 100 grams of loose leaf tea
Gyokuro Wakamusha 50 grams
Our newest Gyokuro coming from the Okumidori cultivar. Compared to the other gyokuro teas from Mr. Sakamoto, this tea is sweeter but also stronger on these vegetal notes. While the Gyokuro Cha Meijin has a warm caramel sweetness, this tea takes on a cooler sweetness, with notes of edamame and canteloupe melon. The tea has a strong umami flavor, but it is well balanced by its complex, fruity and vegetal sweetness.
