Yame Handpicked Fuji Midori 2-Star Dento Hon Gyokuro
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- Free shipping on U.S. orders $50+
- In stock, ready to ship
- Inventory on the way
After years of searching, Leo finally discovered the perfect gyokuro during his 2024 trip to Japan. "Dento Hon" is dedicated solely to producing the finest gyokuro using traditional methods. Instead of using tarps, they use bamboo to cover the tea leaves, altering the rain's minerals to create a sweeter dew that nourishes the plants. The leaves are covered for 3 weeks, and what's more impressive is it's using only single-cultivar tea leaves.
The Fuji Midori cultivar
The Fuji Midori cultivar, used for Gyokuro in Yame, is highly esteemed for its unique flavor profile. Developed by crossing Asatsuyu and Shizu 7132, it combines the rich umami and sweetness of Asatsuyu, known as the "natural Gyokuro," with the floral and refreshing aroma of Shizu 7132, reminiscent of cherry blossoms. This hybrid cultivar excels in producing a smooth, mellow Gyokuro with a complex, aromatic profile.
Cultivated in Yame, a region renowned for its optimal tea-growing conditions, Fuji Midori benefits from traditional methods like shading, which enhance its flavor by reducing bitterness and increasing sweetness. The combination of these superior genetic traits and expert cultivation practices results in a highly sought-after Gyokuro, celebrated for its depth of flavor and aromatic complexity
So what about "Yame"? Yame has been famous for the birthplace of all the best gyokuro in Japan
100% handpicked! Nearly 99% of green tea produced in Japan is typically harvested by machines. What sets this gyokuro apart is its exclusive 100% handpicked selection. Handpicking guarantees that only the freshest and most delicate buds are chosen, enhancing both flavor and texture to the fullest.
Brewing instructions: There are various delightful ways to savor high-quality gyokuro! You can opt for a cold brew method by using 5g of tea with 750ml of water and letting it sit in the fridge overnight. Alternatively, try a room temperature infusion with the same tea-to-water ratio for 30 minutes. Our preferred approach involves using a gyokuro teapot (shiboridashi) with 5g of tea, steeped in around 100ml of water for 7 minutes at 120°F (50°C).
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