ABOUT
Gyokuro is often regarded as the pinnacle of Japanese green tea craftsmanship, and Gyokuro from Kirishima exemplifies this tradition with rare clarity and grace. Grown in the remote volcanic highlands of Kagoshima Prefecture, this shade-cultivated tea is a harmonious balance of rich umami, gentle sweetness, and aromatic depth. “Gyokuro”, meaning “jade dew,” refers to the tea’s emerald-green infusion and its status as a dew-like distillation of early spring vitality. Unlike standard sencha, Gyokuro is grown under shade for approximately three weeks before harvest, a method that reduces photosynthesis and concentrates amino acids, particularly L-theanine, in the leaves. The result is a cup of deep complexity and tranquility: sweet, savory, and smooth. In the hands of artisanal growers in Kirishima, this shading technique is applied with care and precision, yielding a luxurious and honest tea, a pure reflection of its place and process.
ORIGIN
Kirishima, located in Kagoshima Prefecture on the southern island of Kyushu, is a region of volcanic soil, cool mountain mists, and abundant springwater. This terroir lends itself to the cultivation of deeply expressive teas. The volcanic activity in the region has created mineral-rich soils that support healthy, vigorous tea plants, while the elevation and climate help slow growth, intensifying the concentration of aromatic compounds. Producers in Kirishima are known for their small-scale, low-intervention approach to tea farming. Many, including those behind this Gyokuro, follow organic or natural farming principles, avoiding synthetic fertilizers and pesticides to allow the land’s natural ecosystem to thrive. Shading structures—often made from rice straw or black mesh—are carefully erected to control light exposure without stifling airflow, a crucial detail in maintaining leaf health and aroma. The Gyokuro harvested here is often made from traditional cultivars like Yabukita, Saemidori, or Asatsuyu, each selected for its ability to capture and express the soft Umami and sweetness that define this esteemed style. This Gyokuro was made by blending Yabukita and Okumidori cultivars to achieve a more balanced and deep taste.
ORGANOLEPTIC
The dry leaf of Kirishima Gyokuro is thin, needle-like, and glossy. It has a deep forest-green hue and a subtle aroma of sweet seaweed, pine resin, and nori. The appearance is precise and lustrous, a testament to careful hand-selection and skillful processing.
When infused at low temperatures (typically around 50–60°C), the liquor is a vibrant, slightly opaque jade-green, thick with amino-rich saturation. The aroma opens with notes of steamed spinach, kombu, and fresh edamame, followed by faint traces of yuzu zest and garden herbs. The tea is luxuriantly smooth on the palate, with a silky, almost brothy texture. It opens with a burst of umami, rich and rounded, quickly transitioning into mellow sweetness reminiscent of buttered young corn and sweet peas. Underlying mineral notes suggest springwater and damp stone, while a gentle vegetal tone—like blanched zucchini or snow pea—grounds the experience in seasonality. The aftertaste is lingering and elegant, leaving a sweet, cooling impression and a persistent salivation that invites the next sip. The empty cup reveals an aroma of toasted rice, wakame, and faint florals, like honeysuckle or spring clover. Kirishima Gyokuro is a tea of ceremony and quiet depth—best enjoyed slowly, with intention and reverence. It is a sensory indulgence and a distilled expression of time, place, and craft.
GASTRONOMY
This tea is an excellent aperitif before a meal and a delightful alternative to wine. It can be prepared using traditional brewing methods or through cold brewing. For cold brewing, infuse the tea in cold water for 1.5 to 3 hours. The resulting brew is light, delicate, yet remarkably rich. Its sweet flavor and umami notes harmonize beautifully with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with savory or sweet dishes to discover your ideal pairing. This tea complements various foods thanks to its complex and intense flavor profile. You can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.