Gyokuro Cha Meijin 50g
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.
Sencha Henta Saemidori 100g
The Sencha Henta Saemidori is a work of art. The thick, syrupy mouthfeel of this tea weighs heavy on the palate, hitting you with a strong sweet sweetness that later gives way to a complex fruitiness. There is a little bit of a starchy or nutty note to this tea, but it is easily overpowered by the playful fruitiness that comes in later. The steamed vegetable notes give this tea a longer finish, with a lingering aftertaste that’s not astringent.
Gyokuro Wakamusha 50g
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.
Sencha Henta Okumidori
Light and mild single cultivar Sencha with a sweet cantaloupe note and a smooth finish. This tea does not show too much on the savory or bitter sides, but it does have quite the complexity, trading off between fruity and vegetable notes from sip to sip.
What You'll Get
🍃 JAS Organic Green Tea
🍃 Calming, Relaxing Theanine
🍃 Higher Caffeine Content
🍃 Long Lasting Energy Throughout the Day
🍃 Naturally Gluten Free and Vegan
🍃 Complex Flavor Profiles
What it Tastes Like
🍵 Powerful Savory Flavor
🍵 Warm Sweet Flavor
🍵 Caramel Notes
🍵 Smooth Finish
How Much Tea Does it Make?
This packet contains 300 grams of tea, enough to make 60 pots or 180 cups
Meet the Farmer
Gyokuro: This tea comes to us from the farmer Mr. Sakamoto, a talented organic tea farmer in Kagoshima. Mr. Sakamoto has been working in the family tea business since he was a little boy and when it was his turn to finally take it over, he decided to take the farm completely organic. He began producing his own organic fertilizer out of sedimentary rock and composted soybeans.
Sencha: This tea comes to us from Mr. Henta, an organic green tea farmer in Kirishima. Mr. Henta is quite knowledgeable about tea plant varieties, also called cultivars. Although his farm is on the smaller side, he grows 8 different types of tea plants. He can then combine these cultivars into different tea blends to get the perfect flavors.
About the Farm
Gyokuro: This tea is grown in Kagoshima Japan on the small farm of the Sakamoto family. Because Mr. Sakamoto specializes in Gyokuro, he shades the tea plants for 3 weeks prior to the harvest, in order to boost the levels of theanine, caffeine and chlorophyll. This also creates a sweeter and more savory flavor in the tea. The soil on the farm of Mr. Sakamoto is incredibly soft, due to the diversity of flora and fauna on the field which loosens up the soil. This soft soil allows the roots to penetrate deeper into the ground and absorb more nutrients.
Sencha: This tea comes from the town of Kirishima, close to Kagoshima. The farm where this tea is grown is surrounded by dense forest and some small mountains, making it a very natural and beautiful setting to grow organic green tea.
How to Brew it
Add 5 grams of leaves to the teapot or strainer and then pour in 150ml to 200ml of water (140 degrees Fahrenheit) and let the tea brew for 1 minute (2 minutes for gyokuro). You can brew the leaves 2-3 more times with the same temperature for 20 seconds each
Very Popular as a Gift
Our fans like to give away our teas on birthdays, weddings and other special days! Our samplers are highly recommended as gifts!
Always Pesticide Free
We make sure to only source teas from reputable farmers that grow tea without the use of conventional pesticides or chemicals. We meet with the farmers in person and tour the fields and facilities. We look at the sustainability of the field, the attention to detail and quality control of the facility and of course the taste of the tea.