Gyokuro Okumidori

*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.

The longer you leave gyokuro, the more these crystals will form. These are natural crystals, so you can rest assured when drinking it.

Gyokuro is a tea made by intentionally limiting the amount of sunlight that reaches the tea plantations.

Gyokuro is grown in tea fields covered with straw or plastic cheesecloth to limit the amount of sunlight that reaches the tea leaves.

Limiting sunlight affects the synthesis of compounds within the tea leaves, which creates the unique aroma and flavor of Gyokuro.

In addition, tea leaves synthesize large amounts of chlorophyll in order to absorb sunlight efficiently.

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.

Hon-Gyokuro made with traditional straw covering

This product is gyokuro called hon-gyokuro, which is gyokuro made in tea fields covered with straw.

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.

There 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.

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.

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.

Using only Okumidori gives it a rich flavor.

Gyokuro is usually made by blending multiple varieties.

This is no exception even for gyokuro that win awards at competitions, and blending is done to adjust the taste and cost.

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.

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.

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.

Instead, the aftertaste is a little lighter than that of our product sold under the name Asahina Gyokuro.

The aroma is enhanced by leaving it for more than six months.

In order to preserve the fresh aroma of the tea leaves, no heat is used.

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.

Letting it sit enhances the fragrance and makes it even more beautiful.