Yame-Gyokuro-Tea
The noble dewdrop among teas - a class of its own
YAME-GYOKURO-TEA
YAME-GYOKURO-TEA is grown on tea plantations on the mountain slopes of the YAME district. The growing area for YAME-GYOKURO -TEA looks like a straw house. Inside, tea leaves are guarded with great care. This cultivation method is called “YAME TRADITIONAL HON GYOKURO”.
Unique and traditional cultivation method
Today, this unique and very traditional method is used only in YAME. The superstructure is covered with natural straw to provide a shaded environment for the tea plants. Shielded from direct sunlight in this way, the plants develop a high amino acid content, which in turn increases their umami flavour. This shading method also brings out a unique flavour and fragrance in the tea leaves called “Ooika”, or “shaded fragrance”.
The tea plants are kept shaded for about three weeks before harvest. The result is the signature sweetness and taste of YAME-GYOKURO-TEA.
The exquisite YAME-GYOKURO-TEA (translated as “extraordinary dew drop”) was awarded the title of “Japan’s Best Tea” nine years in a row at the Japan Tea Festival.
True to its name, it was also crowned as Japan’s Most Extraordinary Tea, indicating not only the superiority of the growing method but also that YAME’s climate is simply optimal for growing tea.
YAME-TRADITIONAL-HON-GYOKURO-TEA
Awarded with „Grand Gold Award of the national Green Tea”
Yame-Gyokuro-Tea
Before poring:
Shape of leaves: filigrained, at times fine and powdery, which is characteristic of high quality
Color: a characteristic, robust dark green
Fragrance: a distinct aroma with deep undertones; an olfactory pleasure that speaks to all five senses
After poring:
Color: golden to yellowish-green
Fragrance: finely aromatic with a silken note of tea plants
Taste: unmistakably noble, elegantly powerful; the signature full-bodiedness of superb Gyokuro teas
