Yame Hoshino Gyokuro
Garden Direct Green Tea
About this Product
Origin
About this Product
Origin: Yame City, Fukuoka Prefecture Japan
Cultivar: Yabukita, Saemidori, Okumidori and Yamakai
Elevation: 200-450m
Harvest: 4/28/22-5/12/22
The Yame region has refreshing and invigorating mountain forest air. The area was once underwater.
The soil has small rocky pebbles and materials with special minerality and salty contents that are different than other tea regions. The green teas have a unique flavor and body with core salinity and minerality.
The teas in Yame have stronger and more fibrous leaves and tannin so they are well suited for roasting and aroma fixation which is the special feature of this batch of Gyokuro made for us by a 3rd generation tea master in Hoshino Village. Mr. Shinya Yamaguchi applies the special roasting to bring out added complexity and tasting notes of dark chocolate, toasted hazelnut, sweetness and balanced umami. The elegant bitter-sweetness and aromatic points of this tea contrast with rich umami to create a truly dynamic flavor profile that evolves through the brewing session.
This tea is deeply satisfying and a one-of-a-kind quality from Yame, Hoshino.
Additional Preparation Notes:
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water.
Infuse for 20 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional taste and rich body.
Cultivar: Yabukita, Saemidori, Okumidori and Yamakai
Elevation: 200-450m
Harvest: 4/28/22-5/12/22
The Yame region has refreshing and invigorating mountain forest air. The area was once underwater.
The soil has small rocky pebbles and materials with special minerality and salty contents that are different than other tea regions. The green teas have a unique flavor and body with core salinity and minerality.
The teas in Yame have stronger and more fibrous leaves and tannin so they are well suited for roasting and aroma fixation which is the special feature of this batch of Gyokuro made for us by a 3rd generation tea master in Hoshino Village. Mr. Shinya Yamaguchi applies the special roasting to bring out added complexity and tasting notes of dark chocolate, toasted hazelnut, sweetness and balanced umami. The elegant bitter-sweetness and aromatic points of this tea contrast with rich umami to create a truly dynamic flavor profile that evolves through the brewing session.
This tea is deeply satisfying and a one-of-a-kind quality from Yame, Hoshino.
Additional Preparation Notes:
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water.
Infuse for 20 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional taste and rich body.
Tasting Notes
Dark chocolate aroma, toasted hazelnut, hijiki, deep umami sweetness and gentle roast
Traditional Preparation
Deep and resonating umami and sweetness with the classic Uji aroma of maturing vintages.
50g
$46.00
Out of stock