This Yame Gyokuro is cultivated and processed according to the “Dento Hon” method. “Dento Hon” is a very unspoiled and natural way to make tea. The tea bushes are not trimmed into rows as usually but let naturally grow. Such tea fields are not very picturesque and it makes it impossible to do harvest by machines but but in return the reward is an extraordinary aroma. In addition, these tea bushes are at least 20 days prior to harvest shaded with straw mats. Does straw mats are called in Yame “Sumaki” while elsewhere they are called “Honzu”.
The used variety “Zairai” is actually not a cultivar but a seed-grown tea plant. For most tea farmers, “Zairai” is not very appealing because each plant is genetically different and behaves differently. The harvest is thus unpredictable and means a considerable extra effort. Although rethinking has taken place in recent years, “Zairai” remains a rarity. The team from Teamania is looking specifically for “Zairai”. This, because of the natural aroma and because we want to support biodiversity. Although its not not easy to work with “Zairai” Mr. Takaki made it possible and created with does teaplants a unique and superb Gyokuro.
Taste: Very sweet aroma with a immense amount of umami
Origin: Hoshino, Prefecture Fukuoka, Japan
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repetetly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
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