Yame Handpicked Himemidori 3-Star Dento-Hon Gyokuro

Himemidori Dento-Hon Gyokuro is a premium Japanese green tea grown in Yame, Fukuoka—a region celebrated for producing some of the finest shaded teas in Japan. This tea combines the best of modern cultivar innovation with traditional farming practices passed down for generations.

What is Gyokuro?

Gyokuro (玉露) is Japan’s highest-grade shaded green tea. Unlike matcha, the leaves are not ground but steeped whole. For several weeks before harvest, the tea bushes are covered to block sunlight. This slows photosynthesis and concentrates amino acids like L-theanine, giving Gyokuro its signature umami depth and low bitterness.

What Makes This Tea Special

The “Dento-Hon” (伝統本) designation means this Gyokuro is grown using traditional heritage methods. These older techniques take more time and skill but yield richer, more layered teas.

Himemidori is a newer cultivar developed specifically for shaded teas like Gyokuro. Compared to older varieties, it creates a cleaner, more delicate flavor profile with a bright floral aroma and refined sweetness. It's less brothy than typical Gyokuro, but still full of umami and structure—making it a great option for those who want depth with a lighter feel.

You can enjoy this tea in multiple infusions following this progression—or pick the style that suits your mood. Each temperature brings out a new layer of the Himemidori cultivar’s potential.

Brewing Instructions & Flavor Progression

Amount & Setup
Use 5g of tea leaves in a gyokuro teapot (kyusu) or shiboridashi. Spread the leaves evenly and wide across the bottom of the vessel. Pour the water gently and slowly into one single spot, allowing the tea to saturate evenly. When pouring out, do so very slowly, to extract the full sweetness and umami without oversteeping.

Low Temperature – Slow Brew 120°F (49°C) · 7 minutes

Releases a soft aroma of steamed corn and sweet vegetables. The first sip is sweet and creamy, with notes of creamed spinach and sweet corn, layered over a smooth, balanced umami. It finishes with a lift of snow pea freshness and a lingering soft aftertaste. The texture is medium thick and satisfying, with very little bitterness. The Himemidori cultivar expresses itself here as more delicate and refreshing than traditional gyokuro—highlighting fresh cream and light vegetal tones over heavy brothiness.

Mid Temperature – Medium Brew 140°F (60°C) · 2 minutes

This brew shifts the tea toward a brighter and more vibrant vegetal/floral profile. The sweet corn fades and is replaced by a more refreshing umami and a floral finish. The tea remains layered and satisfying but brings out a more lively expression of the Himemidori leaf.

Higher Temperature – Quick Brew 165°F (74°C) · 30 seconds

The sweet corn aroma returns, followed by a delicate and balanced mix of vegetal and floral notes. The umami becomes subtle, making room for a refreshing sweetness that lingers. The aftertaste is light, clean, and leaves an almost menthol-like cooling sensation, rounding out the session with a gentle finish. This expression is the most delicate and soft version of this tea.

This Himemidori Dento-Hon Gyokuro is ideal for those who want a more delicate and floral gyokuro experience. With its gentle structure and evolving profile, it’s a graceful introduction to premium gyokuro or a standout addition to a seasoned drinker’s collection.