GYOKURO SAEMIDORI KIRISHIMA ORGANIC CERTIFIED

Gyokuro produced in the locality of Kirishima in southern Japan in spring 2023. It is produced with the Saemidori cultivar

The Cultivar: Saemidori is a cultivar of Japanese green tea. It was developed and registered in Japan in 1990. "Saemidori" literally means "fresh green", which reflects the bright, fresh color of the leaves of this cultivar.

Saemidori is mainly used to produce high quality tea, including sencha and gyokuro. It is appreciated for its fresh aroma, its mild flavor and its pronounced vegetal character. The leaves of Saemidori are a bright, shiny green, which visually sets them apart from other tea cultivars.

This cultivar is grown in different regions of Japan, but it is particularly associated with Kagoshima Prefecture, where it is widely grown. Kagoshima's climatic conditions, with its abundant sunshine and rich soils, are favorable for growing Saemidori.

Due to its delicate flavor and growing popularity, Saemidori has become one of the most popular Japanese green tea cultivars, both in Japan and abroad.

“A distinctive shaded tea full of charm”

A look at the dry leaves immediately indicates a quality tea. The leaves are quite small, precisely rolled and a beautiful glossy green. Infused, they have a fairly classic aroma, more like cooked vegetables. The liquor is a beautiful, slightly cloudy yellow. The dominant flavor is umami, but a very slight astringency in the first infusion gives a remarkable length in the mouth. The second and third infusions produce more frank vegetal notes, carried by an almost bitter flavor, but still very pleasant. In the end, we are dealing with a superb gyokuro, easy to access, but original enough to surprise and seduce fans.

Gyokuro is a type of high-quality Japanese tea, often considered one of Japan's finest green teas. The name "Gyokuro" literally means "jade dew" in Japanese, referring to the tea's emerald green color and sweet, umami flavor.

Gyokuro is made from the same leaves as Sencha, but it is grown in the shade for several weeks before harvest, making it more tender and milder than Sencha. Shading reduces the content of catechins (a type of antioxidant) in the leaves, resulting in a milder, less bitter flavor. The leaves are then rolled and dried, resulting in a tea with a subtle and refined flavor.

Gyokuro is often considered a tasting tea, and it is usually prepared with water at a lower temperature than that used for Sencha, to preserve its delicate aromas.

Brew a Gyokuro:

We recommend infusing Gyokuro in small teapots of 20cl maximum but preferably 5 to 15cl. We recommend placing 3 to 4g per 5cl to modulate depending on the size of your teapot. The water temperature should be around 60 degrees, and the infusion should last between 40 seconds and 1 minute maximum. You can reinfuse your leaves up to 3 times.