Yame Dento-Hon Gyokuro Reserve

Our Yame Dentō-Hon Gyokuro Reserve is an ultra-premium, hand-picked green tea made using traditional methods in Yame, Fukuoka—Japan’s most respected region for gyokuro production. The area’s cool inland basin climate, rich volcanic soil, and dramatic day–night temperature swings all contribute to the tea’s depth, vibrancy, and refined sweetness.

What sets this gyokuro apart is the Dentō-Hon (伝統本) method. It’s the highest level of gyokuro craftsmanship—requiring meticulous attention at every step:

• Only the youngest, most delicate leaves are harvested by hand (一芯二葉), ensuring a soft, balanced cup with no harsh edges.
• The tea is grown in natural, unpruned gardens, allowing the bushes to mature slowly and develop richer flavor.
• Shading is done the traditional way—using straw or reed thatch on elevated racks (棚掛け)—for at least 16 to 20 days. This natural shading increases amino acids like theanine, bringing out intense umami, deep sweetness, and a vivid green color.

This reserve batch is a blend of two highly regarded cultivars:

• Okuyutaka brings a creamy mouthfeel, elegant umami, and a rounded, full-bodied finish. It’s rare and difficult to harvest due to its narrow picking window.
• Saemidori adds vivid green liquor, a smooth and gentle sweetness, and refined floral notes with very little bitterness.

Together, they create a gyokuro that’s layered, expressive, and remarkably satisfying—one that evolves dramatically depending on how it’s brewed.

Brewing Notes & Flavor Experience

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

Spread the leaves evenly in a gyokuro-style teapot/shiboridashi, pour water gently in one spot, and pour out very slowly. To get the most out of a premium gyokuro, it’s all about brewing slowly and evenly to release its full range of umami and sweetness. The aroma is intensely savory and brothy, like high-quality toasted nori. The first sip is packed with umami—salty, rich, and warming—followed by a subtle bread-like sweetness and a delicate floral lift at the finish. The texture is thick and satisfying, with minimal bitterness, allowing the full range of flavors to unfold gradually.

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

At this range, the tea softens. The nori character is still present but lighter and more vegetal. Floral notes become more pronounced at the finish, and a faint fruity note emerges gently in the aroma—something like a hint of pear. The overall experience is more gentle and aromatic, but still deeply satisfying.

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

Brewing at this temperature transforms the tea completely. It becomes more refreshing and floral from the start. The sweetness shifts toward something closer to green muscat grape, with floral notes that carry throughout the sip instead of just at the end. The finish is cleaner and more vegetal, yet the umami base still holds everything together with complexity.

You can brew the same tea leaves in this order to enjoy every expression this tea can offer.

This gyokuro is an incredible example of what traditional hand-crafted Japanese tea can be. Every element—from the land to the leaf to the technique—works in harmony to create a cup that’s both elegant and powerful, layered yet balanced. We’re truly proud to share it.