{"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\/products\/g45j","provider":"The Art of Tea TOKYO","version":"1.0","type":"link"}