Yame Handpicked Tsuyu Hikari 3-Star Dento Hon Gyokuro
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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. Leo had the opportunity to select gyokuro ranging from 1 to 3 stars, and naturally, he chose the 3-star quality.
The Tsuyuhikari cultivar
It is probably the most popular cultivars when it comes to premium gyokuro. Tsuyu Hikari is considered one of the best cultivars for Gyokuro due to its exceptional qualities derived from its parent cultivars, Asatsuyu and Shizu 7132.
This combination results in a tea with a unique balance of umami and aroma that is highly valued in Gyokuro production
Tsuyu Hikari is also known for its high resistance to cold and disease, making it a robust and reliable cultivar for farmers. It can be harvested earlier than other popular cultivars like Yabukita, allowing for a staggered harvest season and reducing the burden on farmers
Additionally, its bright green leaves and emerald green liquor make it visually appealing, while its hint of floral, minty, and slightly sweet flavor profile adds to its desirability
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).
All products shipped from Las Vegas, Nevada, USA.
