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Traditional Gyokuro / No.31
Suishoku Jade Green
The most famous tea in Yame, its rich sweetness nurtured by nature soaks into your body as only traditional Hon Gyokuro can, the emerald green colour reflecting the beautiful water of the land.
With each drop, you are reminded of the primal power of the tea leaves to deepen your thoughts and sharpen your mind, the rich aroma a condensed extract of the natural environment and climate from which it was born.
Reward yourself with a moment of surprise and satisfaction as a punctuation point in your daily life, while you soak in the afterglow of the flavour.
Kirari 31
A single-origin product, produced from tea plants from the same field, the same variety, and only the first harvest each year, and using only the traditional Hon Gyokuro tea that the Yamaguchi family has inherited and preserved in Hoshino Village for four generations. The colour is a stunning jade green.
A tea with the ultimate in flavour and sweetness, and an exquisitely refreshing aftertaste.
How to brew a delicious cup of traditional Hon Gyokuro tea.
- Boil the water and let it cool down to about 40 to 50°C. (The lower the temperature, the sweeter the taste)
- Use a small sencha teapot that holds 90 cc.
Put one serving of tea (1 sachet/5 g) in the teapot and add 30-40 cc of hot water at the proper temperature from a sencha cup. (For 2 bags/10g, 60cc is enough for 2 to 3 servings) - Wait for the tea to brew for about 2 to 2½ minutes until the umami is released, then pour into the tea cup. (The very last drop contains the most flavour.)
- The second and third brew should be poured after 10 to 20 seconds. It will taste good until at least the third or fourth infusion.
Cool to 40° to 50°C
Use a small sencha teapot,5 g per serving
40° to 50°C / 30 to 40 cc
Wait 2 to 2½ mins
Enjoy 3 or 4 brews
Cultivation Standards for Traditional Hon Gyokuro
01
No pruning
After harvesting, the trees are pruned to knee height and allowed to grow for one year.
The leaves are not trimmed during the growing process, but are left to grow, which results in thicker leaves.
02
Indirect Coverage
Yame's Gyokuro tea plants are fully covered, on the top and the sides.
Because they must be covered for more than 16 days, the leaves do not grow well when covered directly.
By covering indirectly, instead, space can be controlled for growth and the proper temperature maintained.
03
Natural materials
Generally, chemical fibre materials are used as covering, but in Yame's traditional cultivation method, a natural material made of rice straw called "sumaki" is used.
04
Shading rate of 95% or more
The shading rate of rice straw coverage used in Yame is 97%.
05
Must be hand-picked
One core, two leaves. Only the tender parts of the shoots are hand-picked, one leaf at a time.