Gyokuro 'Chameijin'

Gyokuro 'Chameijin' - Sakamoto Family, Shibushi (Kagoshima)

Chameijin (茶名人 – “tea master”) is Mr. Sakamoto’s popular gyokuro: dense, sweet umami, clean, creamy mouthfeel and long-lasting, soft sweetness. A shade-grown (approx. 20–21 days), organically grown tea, it is exceptionally rich and balanced thanks to Sakamoto’s natural, bokashi -based nutrient management and careful processing.

Origin & processing

• Producer: Sakamoto family (Shibushi, Kagoshima, Southern Japan)
• Cultivation: organic approach, self-developed natural fertilization
• Shade: about 20–21 days before picking for high amino acid and umami content
• Cultivar: may vary depending on the vintage (Saemidori is common); current batch information is on the packaging
• Steaming: gentle, to preserve the leaf structure and silky flesh

Taste and aroma profile

• Aroma: sweet-salty umami, nori/kombu, fresh steamed greens
• Taste: silky, soupy (dashi), cooked spinach and edamame, almond-cashew creaminess, a hint of sweet milk caramel
• Aftertaste: long, clean, sweet-mineral finish
• Body: full, oily-creamy mouthfeel, high concentration

When do we recommend it?

A gyokuro that invites you to pause and focus – for quiet afternoons, tastings, or a celebratory, “slow” tea ceremony. It shows its best when used with shiboridashi/hohin as part of the tea ceremony ritual.

Preparation instructions

Gyokuro (shiboridashi/hohin) - "essence" style

• Tool: shiboridashi/hohin 60–100 ml
• Tea: 6–8 g
• Water: 50–60 °C, very soft water recommended
• 1st pour: 90–120 seconds (do not stir, just pour carefully)
• Additional pours: 15–30 seconds, gradually increasing the water temperature to 60–65 °C
• Result: extremely dense, sweet-umami, silky texture

“Sencha-style” (as everyday gyokuro)

• Equipment: Japanese jug 250–300 ml
• Tea: 3–4 g
• Water: 65–70 °C
• 1st pour: 60–90 sec; 2nd–3rd pour: 30–45 sec
• Result: a softer, fresh-green complexion, yet rich in umami

Cooling methods

• Kōridashi (ice drip): Place 6–8 g of tea in the strainer, cover with ice cubes and let it drip; in 20–40 minutes you will get a thick, deeply sweet extract
• Mizudashi (cold steep): 8–10 g/l, 6–8 hours in the refrigerator; clear, silky, low bitterness drink

Tips & pairing

• Water: soft, low-mineral water works best
• Food pairing: lightly salty snacks (e.g. nori, toasted seeds), sashimi, fresh goat cheese
• Storage: cool, protected from light and odors, airtight; after opening, it is advisable to keep refrigerated