Gyokuro Kirishima Natural Farming

About Gyokuro Kirishima Natural Farming

A superbly complex single cultivar Gyokuro made from the Saemidori cultivar, prized for its fresh, sweet qualities and ocean-like depths. Grown in the shade by Nishi Toshimi at his tea gardens in Kirishima, Japan, these tea bushes are 99% covered for 23 days to encourage deep, rich flavour before being lightly steamed to lock in that umami taste. Nishi is a well-known natural farming producer, particularly because it is so rare to find good naturally farmed Gyokuro, and he keeps the very best of his teas for himself as well as select friends and clients. The flavour is bright on the palate, with hints of steamed green vegetables. There is a gentle umami present but nothing overpowering, complemented by creamy notes. The overall taste profile is rounded and mellow, with a long finish and no trace of astringency or bitterness. Over multiple infusions this tea reveals more and more character.

About

Kirishima is an area within Kagoshima, southern Japan that is famed for its Gyokuro, owing to factors such as mineral-rich volcanic soil, gardens at elevations of up to 500m, intergenerational expertise and an excellent climate with plenty of warmth and rainfall, and mist and fog. Nishi’s gardens are visited by local deer and wild boar, with the tea growing alongside bamboo forests.

Cultivation & Processing

Crafted from the premium Saemidori leaf cultivar, this tea is picked from the first flush in April in gardens at an elevation of 390m. The dry leaves are beautifully rolled and twisted, resembling pine needles. The delicious flavour is the result of the carefully considered and refined craft of the tea master.

How to Enjoy

Savour in the late morning as an excuse to take a moment of calm and reflection, as well as partaking in a habit that is beneficial to your overall health. While Gyokuro is usually enjoyed by itself, if you must pair it with food, simple noodles or rice are ideal, or even some light sushi. For the Japanese traditional brewing method, use only 100ml and 6g of tea leaves for 20 seconds.