HON GYOKURO HOSHINO
TRADITIONAL GYOKURO "JADE DEW"
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Fukuoka, Japan
This Japanese green tea is made from the highest quality spring tea leaves and is famous for its sweet and delicate 'Umami' flavour. Made from Saemidori cultivar by a skilled tea master, this Gyokuro is one of the most unique teas on the planet that deserves special attention. MORE
The so-called Shincha ("New tea" or First Harvest) is appreciated for its soft and exceptional taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring, 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Hoshino, Yame, Fukuoka, Japan
This Japanese green tea is made from the highest quality spring tea leaves and is famous for its sweet and delicate 'Umami' flavour. Made from Saemidori cultivar by a skilled tea master, this Gyokuro is one of the most unique teas on the planet that deserves special attention. MORE
The so-called Shincha ("New tea" or First Harvest) is appreciated for its soft and exceptional taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring, 2024
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
GYOKURO SAEMIDORI "JADE DEW"
ORIGIN
Kirishima is a city located in Kagoshima Prefecture located on the island of Kyushu. This is the country's southernmost tea region and it is considered the first place, where tea plants started to be cultivated. Kagoshima is one of the biggest tea-growing prefectures in Japan. A subtropical mild climate, rich volcanic soil, and high mastery of local farmers create a high-quality green tea, one of the best in Japan! Kirishima's tea is famous for its very delicate flavour and rich full-bodied 'umami' taste.
Exquisite green tea from Japan, which is considered one of the most unique and refined teas in the world. Due to a special growing, harvesting method, and production process, this tea has a unique flavour that cannot be found in any other green tea. This tea is made from the highest quality spring harvest. Approximately three weeks before plucking, tea bushes are shaded from the sun's rays, which reduces the content of alkaloids (theine) in the tea leaf and increases the content of amino acids (theanine), which has a tonic effect on the human body. Carefully hand-plucked, steamed, and traditionally processed, this tea has an intense and rich aroma and taste. This one is made from a special blend of two cultivars, Yabukita and Okumidori, which makes this Gyokuro unique.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks quite accurate because most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savoury taste of high-protein substances, considered to be an independent, fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strongly, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea is a great aperitif before a meal and a great alternative to wine. It can be brewed with classic or cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and 'Umami' note pair perfectly with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet foods to find your perfect combination. Due to a complex, intense taste, this tea can fit a lot of different things. You can also add this tea to a sauce, vinegar, or oil and leave it for some time to exchange the flavours.
Kirishima is a city located in Kagoshima Prefecture located on the island of Kyushu. This is the country's southernmost tea region and it is considered the first place, where tea plants started to be cultivated. Kagoshima is one of the biggest tea-growing prefectures in Japan. A subtropical mild climate, rich volcanic soil, and high mastery of local farmers create a high-quality green tea, one of the best in Japan! Kirishima's tea is famous for its very delicate flavour and rich full-bodied 'umami' taste.
Exquisite green tea from Japan, which is considered one of the most unique and refined teas in the world. Due to a special growing, harvesting method, and production process, this tea has a unique flavour that cannot be found in any other green tea. This tea is made from the highest quality spring harvest. Approximately three weeks before plucking, tea bushes are shaded from the sun's rays, which reduces the content of alkaloids (theine) in the tea leaf and increases the content of amino acids (theanine), which has a tonic effect on the human body. Carefully hand-plucked, steamed, and traditionally processed, this tea has an intense and rich aroma and taste. This one is made from a special blend of two cultivars, Yabukita and Okumidori, which makes this Gyokuro unique.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks quite accurate because most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savoury taste of high-protein substances, considered to be an independent, fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strongly, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
This tea is a great aperitif before a meal and a great alternative to wine. It can be brewed with classic or cold-brewing methods. In the second case, tea can be infused with cold water for 1.5-3 hours. The infusion is light, tender, and rich. Its sweet taste and 'Umami' note pair perfectly with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with different savoury or sweet foods to find your perfect combination. Due to a complex, intense taste, this tea can fit a lot of different things. You can also add this tea to a sauce, vinegar, or oil and leave it for some time to exchange the flavours.
Check out our Gyokuro "Jade Dew" video review in 4K!
Gyokuro "Jade Dew" by AN SHIM TEA
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