{"title":"Shizuoka Prefecture","description":"","products":[{"product_id":"g20j","title":"Motoyama Hebizuka Gyokuro","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e Umami does not mean delicious\u003c\/p\u003e\n\n\u003cp\u003e The mainstream of Japanese tea today is tea that contains a lot of umami ingredients. The main component of umami is an amino acid called theanine, but umami does not necessarily mean delicious. Umami refers to the taste represented by monosodium glutamate, which is used in soup stock.\u003c\/p\u003e\n\n\u003cp\u003e Nitrogen fertilizer is necessary to increase the amount of amino acids contained in tea leaves. In tea fields where nitrogen fertilizer is applied, tea plants grow vigorously, but on the other hand, the amount of polyphenols and minerals, including catechins, decreases.\u003c\/p\u003e\n\n\u003cp\u003e In addition, tea that contains a lot of theanine has a weaker depth of flavor (richness and aftertaste), making the tea taste lighter.\u003c\/p\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The strong flavor of HOJO Japanese tea is its defining feature.\u003c\/p\u003e\n\n \u003cp\u003eAt HOJO, we select teas that emphasize the richness of the tea, and we choose teas that are rich in catechins and minerals, rather than theanine. Teas that are rich in minerals are teas that are grown naturally without fertilizer or with limited fertilizer.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy the sweet aftertaste that lingers in your throat when you drink the tea. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Although it is a gyokuro tea, it has a floral aroma and a strong taste.\u003c\/h2\u003e\n\n\u003cp\u003e Honzan Hebizuka Gyokuro is a very rare type of gyokuro made at an altitude of about 800m deep in Honzan, a region known as the birthplace of high-quality sencha tea used by the Tokugawa family.\u003c\/p\u003e\n\n\u003cp\u003e Cultivating the tea at high altitude dramatically increases the amount of minerals contained in the tea leaves, giving the tea a strong, smooth taste when drunk. Furthermore, by incorporating a withering process, you can enjoy a floral aroma, even though it is gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This is a very innovative gyokuro in terms of both quality and individuality.\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eProduct Details\u003c\/h2\u003e\n\n\u003cp\u003e When it comes to Gyokuro, three areas are well known in Japan: Uji in Kyoto, Okabe in Shizuoka, and Yame in Fukuoka. Although these areas are all hilly regions, the altitude is generally not high.\u003c\/p\u003e\n\n\u003cp\u003e Honzan Hebizuka Gyokuro does not fall into any of the three areas mentioned above. It is a Shizuoka Honzan Gyokuro, which is extremely rare in the tea industry.\u003c\/p\u003e\n\n\u003cp\u003e \"Honzan\" in the origin of Honzan Hebizuka Gyokuro refers to tea grown in tea plantations located in the Abe River basin. It is a prestigious tea producing area known for producing high-quality sencha and Shogun tea supplied to Tokugawa Ieyasu, so even if you make sencha in the usual way, you can still produce the highest quality tea.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, Hebizuka is located at an extremely high altitude of 800m, even among the Honyama tea producing areas. The high altitude means that winter comes early and spring arrives late.\u003c\/p\u003e\n\n \u003cp\u003eIn other words, compared to normal tea producing regions, the winter period is about two months longer, and as a result there is an extra dormant period, which dramatically increases the amount of minerals contained in the tea leaves, resulting in excellent quality tea with a very strong taste.\u003c\/p\u003e\n\n\u003cp\u003e It is extremely interesting that, despite being in an extremely favorable location that is ideal for producing ultra-high quality sencha, they choose to grow gyokuro instead, and it can be inferred that the producers have great confidence in the quality of their gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e But that's not all that's attractive about Motoyama Hebizuka Gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e First of all, Hebizuka Gyokuro is made using a very surprising method. The withering process, which is rare for Japanese tea, is carried out intentionally.\u003c\/p\u003e\n\n\u003cp\u003e The tea leaves are grown until they are slightly larger than the usual size for harvesting Gyokuro tea, and then picked. By growing the leaves a little larger, the amount of polyphenols in the tea leaves is intentionally increased.\u003c\/p\u003e\n\n \u003cp\u003eThis concept is the same as for picking oolong tea: in a sense, tea leaves picked too young tend to have weaker flavors due to a lack of organic compounds.\u003c\/p\u003e\n\n\u003cp\u003e Tea leaves that have been harvested after intentionally increasing the amount of polyphenols undergo withering, even though they are green tea (and especially gyokuro).\u003c\/p\u003e\n\n\u003cp\u003e Withering is a process that is synonymous with the making of oolong, white, and black teas. By withering the tea leaves for 24 hours in a well-ventilated shade, the enzymes in the tea leaves themselves promote ripening, and the sweet, flower-like aroma is instantly extracted from within the tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e In addition to the traditional seaweed-like aroma of gyokuro, Honyama Hebizuka Gyokuro combines a floral fragrance and a deep, smooth taste, giving it unprecedented, outstanding characteristics and a quality that rivals even the finest teas from overseas. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C88CDC98-2CAF-4790-BDB4-266FFF92AA11.png?v=1615184862\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e History and Culture\u003c\/h2\u003e\n\n \u003cp\u003eThe Abe River is one of Japan's fastest and clearest rivers, and its basin is dotted with many steep slopes.\u003c\/p\u003e\n\n\u003cp\u003e This area has a lot of fog and receives less sunlight than the plains. It also has a relatively high altitude compared to the tea plantations scattered throughout Shizuoka, so it has all the conditions necessary to produce high-quality tea.\u003c\/p\u003e\n\n\u003cp\u003e According to the \"Chasetsu Shusei,\" there are records that wild tea was growing in the Abe River basin during the Kamakura period, and it is believed that the Abe River basin was originally a suitable place to grow tea.\u003c\/p\u003e\n\n\u003cp\u003e The origin of Motoyama tea is said to be, as described in \"Kokushi's Tea Plantings in Ashikubo, Suruga (present-day Ashikubo) (Tofukuji Chronicles),\" that in the Kamakura period, Shoichi Kokushi (a Zen monk from Tochizawa on the Warashina River, a tributary of the Abe River) visited Choraku-ji Temple in Kozuke Province in the second year of Kangen (1244), then returned to his hometown of Tochizawa, where he sowed tea seeds that he had brought back from Song China to Ashikubo village across the mountains.\u003c\/p\u003e\n\n \u003cp\u003eIt was in 1211 that Eisai, who is known as the father of Japanese tea, wrote \"Kissa Yojoki\" (a book on how to drink tea). It can be said that Honyama tea began at the same time as the dawn of Japanese tea.\u003c\/p\u003e\n\n\u003cp\u003e After this, Suruga Province was described as a tea producing region in various books. And it was Tokugawa Ieyasu who raised the status of Honyama tea.\u003c\/p\u003e\n\n\u003cp\u003e To preserve the quality of the tea used in tea ceremonies, Ieyasu built a tea storehouse at Dainichi Pass upstream of the Abe River and stored many tea jars there. There are records that Motoyama tea was later presented to Edo Castle as official tea.\u003c\/p\u003e\n\n\u003cp\u003e The person who named Motoyama tea was \"Kotaro Tsukiji\" from Kiyosawa village (now Kiyosawa Aimata) on the Warashina River. During the Meiji period, tea exports became popular and tea was produced all over Japan. To distinguish the traditional tea of ​​his hometown from other tea producing areas, he named it \"Motoyama tea (original tea)\".\u003c\/p\u003e\n\n \u003cp\u003eCurrently, Shizuoka Prefecture boasts the largest tea production in Japan, and Chamachi in Shizuoka City, located on the banks of the Abe River, is a tea collection center where tea from all over Japan is gathered.\u003c\/p\u003e\n\n\u003cp\u003e The Honyama tea produced in the area is constantly selected with strict scrutiny to ensure that the tea is of the highest quality.\u003c\/p\u003e\n\n\u003cp\u003e Hebizuka, which is located at a particularly high altitude and produces high-quality tea leaves, has a total of about 10 houses. However, only a few families actually grow tea. It is said that the technique of producing gyokuro in Hebizuka began in the generation of Mr. Nakamura's father.\u003c\/p\u003e\n\n\u003cp\u003e I have heard that Nakamura's father, who learned gyokuro production techniques in Okabe, also in the prefecture, took advantage of Hebizuka's high altitude to produce the Nakamura family's unique quality.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, under the current Nakamura generation, the gyokuro has become even more refined, and a mysterious gyokuro with a subtle floral fragrance that can never be found anywhere else is being produced.\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003eProduction area\u003c\/h2\u003e\n\n\u003cp\u003e If you head north from Shizuoka City, Shizuoka Prefecture, facing the Southern Alps towards Umegashima, you will encounter the Abe River and Warashina River. The area from these areas to the foot of the Southern Alps is collectively called the head temple.\u003c\/p\u003e\n\n\u003cp\u003e In other words, Honyama tea generally refers to tea grown in the mountains near the foot of the Southern Alps in northern Shizuoka Prefecture. Hebizuka is located even further into the mountains, and it takes more than an hour by car from the center of Shizuoka City.\u003c\/p\u003e\n\n\u003cp\u003e As its name suggests, the area called Hebizuka is located in highland, with an altitude of about 800m, and the tea plantations are located at an altitude very close to the limit for tea growth in Japan.\u003c\/p\u003e\n\n\u003cp\u003e Due to the high altitude, winter comes early and spring arrives about a month later than in other regions, meaning that the effective winter period is about two months longer than in other regions.\u003c\/p\u003e\n\n \u003cp\u003eThe short winter period is reflected in the intensity of the aftertaste felt in the back of the throat when drinking, which differs greatly between first-season tea harvested late in the high mountains and first-season tea harvested early in the lowlands. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Another feature of Hebizuka\u003c\/h2\u003e\n\n\u003cp\u003e In fact, there is another feature of the \"Hebizuka.\"\u003c\/p\u003e\n\n There is a reason why it is called Hebizuka, or snake's grave, as this area is full of rocks and there are many rocks rolling around in the tea plantation.\n\u003cp\u003e The rocks that dominate this region are not granite-type rocks, but are composed mainly of purple or red rocks, as in Yixing, Sado, and Iga, and the color indicates that iron is the main mineral component.\u003c\/p\u003e\n\n\u003cp\u003e The geology of Hebizuka, which is extremely iron-rich and has limited fertilizer, slows down the growth of tea plants while promoting the absorption of minerals, making it the perfect environment for producing extremely high-quality tea. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/576ADCE3-71A7-4FB1-8DAB-CD4A506BF3EC.png?v=1615184908\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Cultivars and Harvesting\u003c\/h2\u003e\n\n \u003cp\u003eHonzan Hebizuka Gyokuro is made using the \"Yabukita\" variety. Only the first flush is hand-picked in early May, and the second flush is not harvested.\u003c\/p\u003e\n\n\u003cp\u003e The leaves are picked after sunrise to avoid morning dew.\u003c\/p\u003e\n\n\u003cp\u003e If moisture from morning dew gets mixed in, only the dew will turn into hot water during the steaming process, which will destroy the cellular tissue of the tea leaves excessively and make it impossible to produce high-quality sencha.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, high-quality sencha is made from tea leaves that are harvested on sunny days. In the case of Honzan Hebizuka Gyokuro, the leaves are intentionally waited until they are slightly larger than the standard harvesting standards for sencha before being picked.\u003c\/p\u003e\n\n \u003cp\u003eThis is due to the withering process that comes later, which is unique to Honyama Hebizuka Sencha. As the tea leaves grow, they produce more polyphenols, which then produce a floral flavor through withering. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/865C22DD-D48F-4BAF-AC87-1D04C5EC7622.png?v=1615184960\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e As with regular Gyokuro, the tea fields are covered with a roof. Because only a limited amount of sunlight reaches the tea fields, the tea leaves mutate to adapt to the environment by increasing their surface area and producing more chlorophyll, allowing them to photosynthesize efficiently even with less sunlight. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e About Gyokuro Cultivation\u003c\/h2\u003e\n\n\u003cp\u003e In the cultivation of Gyokuro, several dozen days before picking, the tea fields are covered with reed straw or black sheets. The shading rate is 65-70% for the first 7-10 days, and 97-98% thereafter.\u003c\/p\u003e\n\n \u003cp\u003eIn fact, when the leaves absorb sunlight, some of the theanine (an amino acid) is broken down and synthesized into catechin. Therefore, shading the leaves partially inhibits the synthesis of catechin, and the theanine content increases relatively. In other words, the mellow flavor that is unique to Gyokuro is formed by shading the leaves.\u003c\/p\u003e\n\n\u003cp\u003e Theanine is the component that gives green tea its \"umami\" flavor. Tea with a high relative amount of theanine will have a mellow taste, while tea with a high relative amount of polyphenols such as catechins will have astringent or bitter flavor.\u003c\/p\u003e\n\n\u003cp\u003e In addition, the main component of Gyokuro's distinctive green seaweed-like aroma is a substance called dimethyl sulfide, and the precursor to this dimethyl sulfide, methylmethionine sulfonium, also accumulates in the tea leaves when they are shaded.\u003c\/p\u003e\n\n \u003cp\u003eThen, due to the heat applied during the subsequent gyokuro manufacturing process, it decomposes and produces dimethyl sulfide, which gives gyokuro its characteristic deep green color. Because the tea fields are covered, the tea leaves are unable to absorb enough light.\u003c\/p\u003e\n\n\u003cp\u003e As a result, the tea leaves expand their surface area and produce more chlorophyll than usual for photosynthesis, which is why the gyokuro leaves turn a deep green color. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e About the processing of Motoyama Hebizuka Gyokuro\u003c\/h2\u003e\n\n\u003cp\u003e The processing of Motoyama Hebizuka Gyokuro is as follows: \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 1. Raw materials arrival\u003c\/h2\u003e\n\n\u003cp\u003e Since it is basically a private tea farm, the tea picking is done mainly by his wife with the help of acquaintances in the neighborhood. The harvested tea leaves are transported to his home\/factory, where Nakamura works on them by hand. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 2- Withering\u003c\/h2\u003e\n\n \u003cp\u003eThe tea leaves are spread out on a bamboo basket and left in a dark place with good ventilation and no humidity for 24 hours. This is the withering process, which is a characteristic of Hebizuka tea.\u003c\/p\u003e\n\n\u003cp\u003e The withering process gradually accelerates enzymatic reactions in the tea leaves, producing a sweet aroma in the same way that fruit ripens. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/F55E07BE-347C-46A2-9DFD-7621B9A9B192.png?v=1615185024\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 3-Steaming\u003c\/h2\u003e\n\n\u003cp\u003e The raw leaves for gyokuro contain a lot of moisture and are very delicate, so they are steamed for a shorter time (about 20 seconds) than for sencha.\u003c\/p\u003e\n\n\u003cp\u003e By applying high-temperature steam evenly to the tea leaves in a short period of time, the tea leaves have a smooth texture and do not get wet with condensation.\u003c\/p\u003e\n\n\u003cp\u003e By applying high-temperature saturated steam evenly in a short time, the tea leaves are left feeling smooth and do not get wet with condensation. This is the key to making delicious tea. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 4- Cooling\u003c\/h2\u003e\n\n \u003cp\u003eThe tea leaves, which have become hot through steaming, are cooled and the moisture contained in the tea leaves is removed at the same time. By quickly removing the moist heat, secondary thermal deterioration is prevented. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 5- Rough kneading\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves are dried efficiently by stirring them in hot air, and then they are rolled to give them shape. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 6- Twisting\u003c\/h2\u003e\n\n\u003cp\u003e This is the only process that does not use heat. A circular motion is performed while applying pressure to the tea leaves, dispersing the moisture evenly. Frictional heat is generated by rolling the tea leaves, so the leaves are periodically kneaded to dissipate the heat. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 7-Medium kneading\u003c\/h2\u003e\n\n\u003cp\u003e Using a rotary dryer, the tea leaves are gently kneaded while drying, uniformly distributing the moisture and twisting the leaves into smaller pieces. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 8-Seijyu (sperm massage)\u003c\/h2\u003e\n\n \u003cp\u003eThe straight forward and backward movements and the circular sideways movements create the needle-like strands that are characteristic of Sencha. It is important that each strand is shiny black and firm. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e 9- Drying\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231968522428,"sku":"g20jc","price":5541.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/pho_300_g20.jpg?v=1749964909"},{"product_id":"g04j","title":"Asahina Gyokuro","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp\u003e This is a very rare hon-gyokuro produced upstream of the Asahina River in Okabe-cho, Shida-gun, Shizuoka Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Hon-gyokuro is made by covering it with straw, and by absorbing the components of the straw, it gives you a sense of excitement and satisfaction that you cannot get from other gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This tea is characterized by its aroma and lingering flavor that lingers in your throat long after drinking. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Product Details \u003c\/h2\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A84D0622-40B7-48D0-8D93-8EF52CC66FDF.png?v=1615183712\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e What is the difference between Hon Gyokuro and regular Gyokuro?\u003c\/h2\u003e\n\n \u003cp\u003eGyokuro is made by covering the tea fields. Covering means covering the tea fields with black sheets or straw. Covering the tea fields blocks sunlight and dramatically changes the environment of the tea fields, which gives the tea its unique aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e However, different types of tea can be made depending on the covering method. \u003c\/p\u003e\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e Various coating methods\u003c\/p\u003e\n\n\u003col\u003e\n\n\u003cli\u003e Tea that is simply covered directly on the tea plant is called \"Kasedcha\" and does not fall under the definition of Gyokuro. Generally, cheesecloth is used, and the resulting tea is rich in the umami flavor of amino acids. Note: Umami does not mean delicious.\u003c\/li\u003e\n\n\u003cli\u003e Next, there is the type where the tea garden is covered with frames and cheesecloth. This type has plenty of head space between the tea plants and the cheesecloth, and because the sheets are black, the temperature in the tea garden tends to be high.\u003c\/li\u003e\n\n \u003cli\u003eFinally, the tea garden for Hon-Gyokuro is surrounded by straw from all sides. In the case of Hon-Gyokuro, the gap between the tea plant and the straw is narrowed as much as possible. The temperature inside is lower than in the cheesecloth type, and the harvest time is delayed.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e Covering the fields with straw requires a lot of work to make the straw sheets, so most farmers have now given up on it.\u003c\/p\u003e\n\n\u003cp\u003e When comparing Hon Gyokuro with regular Gyokuro, there is a huge difference in both taste and satisfaction when drinking, and the decisive difference lies in the taste and aroma.\u003c\/p\u003e\n\n\u003cp\u003e There is not much difference between gyokuro covered in cheesecloth and gyokuro covered in straw in terms of the umami flavor derived from amino acids.\u003c\/p\u003e\n\n\u003cp\u003e In terms of the distinctive seaweed-like aroma of gyokuro, both types of gyokuro meet the criteria.\u003c\/p\u003e\n\n \u003cp\u003eThe defining difference is the depth of flavor and aroma of Hon Gyokuro, which has a long aftertaste and a rich, deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e To borrow a Chinese word, 'huigan', or the sweetness and aroma that lingers in the throat for a long time, is what makes Hon Gyokuro so special.\u003c\/p\u003e\n\n\u003cp\u003e Why does this difference occur? \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The secret to the superior quality of Hon Gyokuro lies in the \"straw\"\u003c\/h2\u003e\n\n\u003cp\u003e The secret to the superior quality of Hon Gyokuro lies in the \"straw\" that covers it.\u003c\/p\u003e\n\n\u003cp\u003e If the rice is covered with straw, when it rains, the water drips off the straw and onto the ground. The straw contains a large amount of minerals that can be sent to the rice, so the water that drips off the straw contains a large amount of minerals.\u003c\/p\u003e\n\n\u003cp\u003e The reason why freshly made straw tastes sweet when you chew it is because the straw contains a lot of nutrients.\u003c\/p\u003e\n\n \u003cp\u003eAccording to this logic, recycled straw cannot fully serve its purpose: first-year straw is the most effective, with the second and third years being less effective.\u003c\/p\u003e\n\n\u003cp\u003e It is well known locally that Hon Gyokuro is delicious, but weaving the straw into the \"komo\" is not an easy task.\u003c\/p\u003e\n\n\u003cp\u003e Unlike black cheesecloth, the straw covering does not increase the temperature inside the covering room, allowing the tea leaves to mature slowly over time, resulting in a sweeter, more aromatic gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e By the way, real Gyokuro is overwhelmingly more delicious, but surprisingly, the one covered in cheesecloth can sell for a higher price.\u003c\/p\u003e\n\n \u003cp\u003eThis is a paradox in the Japanese tea industry, because the earlier the tea is harvested, the better the price. In China and Taiwan, prices tend to be based on quality, and this is also a challenge for the Japanese tea industry.\u003c\/p\u003e\n\n\u003cp\u003e Gyokuro is composed of the Chinese characters meaning \"drop of jade.\" (Gyoku refers to jade.)\u003c\/p\u003e\n\n\u003cp\u003e Until now, I thought that the tea was called Gyokuro because it is so precious, but I can't help but feel that this \"dew\" refers to the drops that drip from the straw. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/1679C4B9-A0A5-4E82-95D2-C45D69DB1F11.png?v=1615183770\"\u003e\u003cbr\u003e \u003cspan\u003eThis is a tea plantation covered with cheesecloth.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/AFB8ED93-5B26-416E-9FFF-5F33D20C5976.png?v=1615183785\"\u003e\u003cbr\u003e \u003cspan\u003eTraditional gyokuro tea plantation covered with straw\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Historical background\u003c\/h2\u003e\n\n\u003cp\u003e Okabe Town, Fujieda City, Shizuoka Prefecture, is located northwest of Shizuoka City, with the clear Asahina River flowing north and south through the town and surrounded by mountains on both sides.\u003c\/p\u003e\n\n \u003cp\u003eThe Asahina district, located in the northern part of Okabe Town, has many sloping areas and the weather conditions unique to mountainous areas make it ideal for producing high-quality tea, and tea has been produced there since the Muromachi period.\u003c\/p\u003e\n\n\u003cp\u003e Gyokuro production in Asahina began in the middle of the Meiji period, when tea fields were covered with straw at first. Gyokuro was invented by Kahei Yamamoto of Uji in 1835, so the history of Asahina Gyokuro can be said to be relatively new.\u003c\/p\u003e\n\n\u003cp\u003e However, thanks to the tireless efforts of its farmers, it is now counted as one of Japan's three major gyokuro producing areas, alongside Uji in Kyoto and Yame in Fukuoka, and is known for its intense fragrance. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Origin and cultivation\u003c\/h2\u003e\n\n\u003cp\u003e The defining feature of Hon Gyokuro cultivation is undoubtedly the use of straw.\u003c\/p\u003e\n\n \u003cp\u003eAt first glance, the straw-covered tea plantations resemble the houses of Southeast Asia or those from the Jomon period. As explained in the introduction, when straw is used for covering, when it rains, the water drips down to the ground.\u003c\/p\u003e\n\n\u003cp\u003e Straw refers to rice stalks, which contain a lot of minerals needed to grow rice.\u003c\/p\u003e\n\n\u003cp\u003e The water that drips from the straw contains large amounts of ideal minerals, mainly iron, which gives the tea a very deep flavor and a strong lingering aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e HOJO also purchases Gyokuro from the same region that is covered in cheesecloth. Cheesecloth is a black plastic sheet.\u003c\/p\u003e\n\n\u003cp\u003e That's why I was so surprised when I tried the straw-covered gyokuro.\u003c\/p\u003e\n\n \u003cp\u003eWhen you drink the tea, you get the feeling that it is drawn smoothly down your throat, and that the aroma and sweetness lingers in your throat for a long time, which I think is something that only real Gyokuro can give you. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/29890546-1958-4E09-9008-289CC6F47743.png?v=1615183862\"\u003e\u003cbr\u003e \u003cspan\u003eGyokuro garden covered with straw\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/E3FA3D0F-4865-435B-A234-DAA6283F9135.png?v=1615183890\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Cultivation of Gyokuro\u003c\/h2\u003e\n\n\u003cp\u003e In the cultivation of Gyokuro, the tea fields are covered with straw several dozen days before harvesting. The shading rate is 65-70% for the first 7-10 days, and 97-98% thereafter.\u003c\/p\u003e\n\n\u003cp\u003e Theanine, a type of amino acid, is synthesized in the roots and transported to the stems and leaves.\u003c\/p\u003e\n\n\u003cp\u003e In fact, when leaves absorb sunlight, some of the theanine is broken down and converted into catechin. Therefore, shading the leaves partially inhibits the synthesis of catechin, and the theanine content increases relatively.\u003c\/p\u003e\n\n\u003cp\u003e In other words, the mellow flavor that is characteristic of Gyokuro is formed by shading the light.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the main component of Gyokuro's distinctive green seaweed-like aroma is a substance called dimethyl sulfide, and the precursor to this dimethyl sulfide, methylmethionine sulfonium, also accumulates in the tea leaves when they are shaded.\u003c\/p\u003e\n\n\u003cp\u003e Then, due to the heat applied during the subsequent gyokuro manufacturing process, it decomposes and produces dimethyl sulfide.\u003c\/p\u003e\n\n\u003cp\u003e And, as for the deep green color characteristic of Gyokuro, when the tea fields are covered, the tea leaves are unable to absorb enough light.\u003c\/p\u003e\n\n\u003cp\u003e As a result, the tea leaves expand their surface area and produce more chlorophyll than usual for photosynthesis, which causes the gyokuro leaves to turn a deep green color. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Variety and Harvesting\u003c\/h2\u003e\n\n\u003cp\u003e Tea plantations that are covered with straw have a later harvest time, and the tea is usually picked in mid-May.\u003c\/p\u003e\n\n \u003cp\u003eWhen tea fields are covered with cheesecloth (black sheets), the temperature of the field rises, which causes the tea to grow faster and the harvest time to come sooner.\u003c\/p\u003e\n\n\u003cp\u003e In the Japanese tea market, the earlier the tea is harvested, the higher the price. This is an indirect cause of the decline in the production of hon-gyokuro tea and tea plantations located in high mountains, which are supposed to be delicious.\u003c\/p\u003e\n\n\u003cp\u003e Tea fields covered with straw have a slightly later harvest time, and because it is more labor-intensive, the tea is carefully picked by hand.\u003c\/p\u003e\n\n\u003cp\u003e When picking tea, it is common to pick one bud and two young buds, called one bud and two leaves, but this method of picking weakens the tea's aroma. In the case of Gyokuro, the tea is picked at one bud and three leaves. The third leaf has been on the tree for a long time, so it contains more concentrated ingredients.\u003c\/p\u003e\n\n \u003cp\u003eThis picking method is the same as for oolong tea and pu-erh tea. Basically, to make delicious tea, you need not only the young buds but also the third leaf. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/C87C7ECD-BEB3-443C-A0BA-BCE84F01AE96.png?v=1615183952\"\u003e\u003cbr\u003e \u003cspan\u003eGyokuro farm just before harvest\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D6BD1475-CBF6-49C8-9988-2E90A6D7573D.png?v=1615183973\"\u003e\u003cbr\u003e \u003cspan\u003eIt is commonly believed that being covered makes the tea leaves darker in color, but in the case of Hon Gyokuro, there is not enough light, so the tea leaves turn a slightly yellow-green color.\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Gyokuro manufacturing method (processing)\u003c\/h2\u003e\n\n\u003cp\u003e The manufacturing process for gyokuro is basically the same as for sencha, but compared to sencha, gyokuro tea leaves have a higher moisture content and a softer texture, so they must be handled with great care. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Raw materials\u003c\/h2\u003e\n\n\u003cp\u003e -Raw materials arrival-\u003c\/p\u003e\n\n\u003cp\u003e The collected tea leaves are transported by each farmer to the tea processing factory. Clear traceability is established by managing each production unit by lot. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Steamed\u003c\/h2\u003e\n\n \u003cp\u003eGyokuro leaves contain a lot of moisture and are very delicate, so they are steamed for a shorter time (about 20 seconds) than Sencha. By applying high-temperature steam evenly in a short time, the tea leaves have a smooth finish and do not get wet with condensation. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e cooling\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves, which have become hot through steaming, are cooled and the moisture contained in the tea leaves is removed at the same time. By quickly removing the moist heat, secondary thermal deterioration is prevented. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Rough kneading\u003c\/h2\u003e\n\n\u003cp\u003e The tea leaves are dried efficiently by stirring them in hot air, and are then shaped by rolling them. After the rough rolling process, the rolling process (pressure application) continues until the fine rolling process, but because the tea leaves are fragile, less pressure is applied than when making Sencha. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Kneading\u003c\/h2\u003e\n\n \u003cp\u003eThis is the only process that does not use heat. A circular motion is performed while applying pressure to the tea leaves, dispersing the moisture evenly. Frictional heat is generated by rolling the tea leaves, so the leaves are periodically kneaded to dissipate the heat. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Medium kneading\u003c\/h2\u003e\n\n\u003cp\u003e Using a rotary dryer, the tea leaves are gently kneaded while drying, uniformly distributing the moisture and twisting the leaves into smaller pieces. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Seiju (sperm massage)\u003c\/h2\u003e\n\n\u003cp\u003e The linear back and forth movements and circular sideways movements create needle-like strands. This process gives Gyokuro its unique luster and enhances its aroma and flavor. It is important that each strand is shiny black and firm. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Drying\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e\n\n \u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003ePasteurization (only some Gyokuro)\u003c\/h2\u003e\n\n\u003cp\u003e After the rolling process, the tea leaves still contain moisture, so they are dried to reduce the moisture content to about 5%. Tea that has been dried in this way is called \"aracha\".\u003c\/p\u003e\n\n\u003cp\u003e The purpose of the fire is twofold: \u003c\/p\u003e\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003col\u003e\n\n\u003cli\u003e The rough tea is dried to reduce its moisture content so that it can be stored.\u003c\/li\u003e\n\n\u003cli\u003e Heating the tea enhances its aroma and flavor.\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e Each tea company usually purchases rough tea leaves as raw material, and then roasts this tea in their own unique way to create their own original aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e By blending multiple original pasteurized teas created in this way, the tea company's original \"finished tea\" is completed.\u003c\/p\u003e\n\n\u003cp\u003e However, gyokuro is rarely pasteurized in order to preserve its aroma.\u003c\/p\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231970554044,"sku":"g04jc","price":16500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/pho300_g04.jpg?v=1749964908"},{"product_id":"g45j","title":"Gyokuro Okumidori","description":"\u003ca style=\"color: #fff;\" href=\"https:\/\/shop.hojotea.com\/pages\/brew-style-g\" target=\"_blank\"\u003e\n\u003c\/a\u003e \u003cdiv style=\"padding: 15px 0; font-size: .9em; background-color:#291939; text-align: center;margin-bottom: 20px;\"\u003e How to brew tea (g) \u0026gt; \u003c\/div\u003e\n\n\n\n\u003cdiv style=\"border: 1px solid #ddd; font-size: .9em; margin-bottom: 30px; padding: 30px 10px 12.5px 10px;\"\u003e\n\n\u003cp style=\"text-align: center; font-weight: bold;\"\u003e The rich flavor of straw-covered gyokuro\u003c\/p\u003e\n\n\u003cp\u003e \"Gyokuro Okumidori\" is an Asahina Hon Gyokuro made from a single variety of Okumidori in Okabe-cho, Fujieda City, Shizuoka Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e While most Gyokuro tea fields these days are covered in a black plastic called cheesecloth, this product, called Hon Gyokuro, is grown in fields covered in straw.\u003c\/p\u003e\n\n\u003cp\u003e The biggest difference between this and regular gyokuro is the depth of its flavor and aroma. It is characterized by its full-bodied taste, smoothness, and long aftertaste.\u003c\/p\u003e\n\n \u003cp\u003eHowever, Okumidori is characterized by its extremely full-bodied taste. When you put it in your mouth, the aroma spreads out like a wide-angle lens, allowing you to enjoy a very rich flavor.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp style=\"font-weight: bold;\"\u003e *You may find a white powder-like substance on the inside of the bag or on the tea leaves, but this is crystallized amino acids derived from the tea leaves, which are abundant in Gyokuro.\u003c\/p\u003e\n\n\u003cp style=\"font-weight: bold;\"\u003e The longer you leave gyokuro, the more these crystals will form. These are natural crystals, so you can rest assured when drinking it. \u003c\/p\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Gyokuro is a tea made by intentionally limiting the amount of sunlight that reaches the tea plantations.\u003c\/h2\u003e\n\n\u003cp\u003e Gyokuro is grown in tea fields covered with straw or plastic cheesecloth to limit the amount of sunlight that reaches the tea leaves.\u003c\/p\u003e\n\n\u003cp\u003e Limiting sunlight affects the synthesis of compounds within the tea leaves, which creates the unique aroma and flavor of Gyokuro.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, tea leaves synthesize large amounts of chlorophyll in order to absorb sunlight efficiently.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, Gyokuro tea leaves are a much darker green than Sencha tea leaves. Furthermore, Gyokuro tea leaves are larger in size to absorb more sunlight, and folds can be seen on the surface of the tea leaves. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/45A8E62A-1967-4CA3-ACDC-EEE9F2C1D6CF.png?v=1615171490\" alt=\"\"\u003e\u003cbr\u003e \u003cspan\u003eProducer Miyazaki-san\u003c\/span\u003e \n\n\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Hon-Gyokuro made with traditional straw covering\u003c\/h2\u003e\n\n\u003cp\u003e This product is gyokuro called hon-gyokuro, which is gyokuro made in tea fields covered with straw.\u003c\/p\u003e\n\n\u003cp\u003e In contrast, in recent years, most Gyokuro tea fields are covered with a black plastic called cheesecloth. When comparing Hon-Gyokuro with regular Gyokuro, there is a big difference in both taste and satisfaction when drinking. The decisive difference is in the taste and aroma.\u003c\/p\u003e\n\n \u003cp\u003eThere is little difference between cheesecloth-covered and straw-covered gyokuro in terms of the umami flavor derived from amino acids. Both types of gyokuro also meet the criteria for the unique gyokuro aroma that resembles seaweed.\u003c\/p\u003e\n\n\u003cp\u003e The defining difference is the depth of flavor and aroma of Hon Gyokuro. Hon Gyokuro is characterized by its stronger body, smoothness, and length of aftertaste than regular Gyokuro.\u003c\/p\u003e\n\n\u003cp\u003e This is because the minerals contained in the straw drip onto the tea plantation with rain and are absorbed into the tea. Therefore, the straw used for covering the tea and the method of making it have a big impact on the taste of Gyokuro. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/A2ED0981-9D2D-456F-BD3D-3C62D2FC2886.png?v=1615171565\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e Using only Okumidori gives it a rich flavor.\u003c\/h2\u003e\n\n\u003cp\u003e Gyokuro is usually made by blending multiple varieties.\u003c\/p\u003e\n\n \u003cp\u003eThis is no exception even for gyokuro that win awards at competitions, and blending is done to adjust the taste and cost.\u003c\/p\u003e\n\n\u003cp\u003e Depending on the variety, there are types with a strong body and types with a rich, full-bodied flavor, and depending on the blend ratio, a well-balanced aroma is created.\u003c\/p\u003e\n\n\u003cp\u003e However, this product is made from a single variety of Gyokuro, not a blend. Okumidori is one of the slowest growing varieties, and is the last to be harvested in the Gyokuro tea field.\u003c\/p\u003e\n\n\u003cp\u003e The defining feature of Okumidori is its extremely full-bodied taste. When you put it in your mouth, the aroma spreads out like a wide-angle lens, and it has a very rich flavor.\u003c\/p\u003e\n\n\u003cp\u003e Instead, the aftertaste is a little lighter than that of our product sold under the name Asahina Gyokuro. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/taste-illustration.jpg?v=1615171613\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003ch2 style=\"letter-spacing: 2px; border-bottom: 1px solid #e8e9eb; padding-bottom: 12px;\"\u003e The aroma is enhanced by leaving it for more than six months.\u003c\/h2\u003e\n\n \u003cp\u003eIn order to preserve the fresh aroma of the tea leaves, no heat is used.\u003c\/p\u003e\n\n\u003cp\u003e We purchase tea directly from farmers right after it is processed. However, to enhance the aroma, we let it sit at room temperature in an oxygen-free environment for about six months.\u003c\/p\u003e\n\n\u003cp\u003e Letting it sit enhances the fragrance and makes it even more beautiful. \u003c\/p\u003e\n\n\u003cdiv style=\"text-align: center; margin-bottom: 20px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0526\/0774\/6224\/files\/D38438EA-4935-44B7-BB9B-EF09341FCF86.png?v=1615171654\" alt=\"\"\u003e\u003c\/div\u003e","brand":"お茶の専門店HOJO","offers":[{"title":"Can: 100g","offer_id":44231973339324,"sku":"g45jc","price":4719.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/1363\/4492\/files\/IMG_6709-1.jpg?v=1749964905"}],"url":"https:\/\/artoftea.tokyo\/en\/collections\/%e9%9d%99%e5%b2%a1%e7%9c%8c.oembed","provider":"The Art of Tea TOKYO","version":"1.0","type":"link"}