Gyokuro Tenmei

Sakamoto “Tenmei” Gyokuro — Shibushi, Kagoshima

Master Tenmei Sakamoto's latest gyokuro, positioned above Zen . The name refers to the Japanese phrase 天命(tenmei) - "heaven's order/blessing" - and according to the master is the essence of a special, gracious vintage. The slow growth of spring 2025 and the long, ~4-week shading gave the cup a dense, creamy umami and a long, clean sweetness.

Origin & style

• Terroir: Shibushi, Kagoshima (southern part of Kyūshū)
• Creator: Sakamoto Teakert – organic gyokuro specialist, decades of shading know-how
• Shading: approx. 4 weeks (gradually increased coverage)
• Processing: light steaming ( asamushi ), fine needle shape
• Cultivar: for Tenmei, the master uses selected raw materials; some batches also include Haruto 34 (early flowering, full umami)

Flavor profile

• Aroma: nori and sea breeze, white almonds, steamed greens
• Taste: dense, silky umami; sweet-green, with hints of nuttiness and creaminess, with minimal bitterness
• Finish: long, clean, cool, sweet echo

Recommended preparation

Gyokuro, classic “shiboridashi” method (intense umami)

• 6–7 g tea / 60–80 ml very soft water
• 40–55°C
• 1st pour: 90–120 sec • 2nd: immediate pour • 3rd: 20–30 sec (gradually increase the temperature for subsequent rounds)

Kyusu, “softened” method

• 5g / 120ml
• 60–65°C
• 1st pour: 90 sec • 2nd: 20–30 sec • 3rd: 60 sec

Mizudashi / shinobi-cha (with ice or cold water)

• 8–10g/200ml
• Refrigerate for 1–2 hours, or slowly thaw on clean ice
• Result: an extremely dense, sweetly umami cup with zero bitterness

Pairing & occasion

• White chocolate, soft fresh cheeses, salted edamame
• For ritual, slow tea drinking – when you seek silence and depth in your cup

Note: Tenmei is a new, high-end Sakamoto-gyokuro, cited as an award-winning variety in several places. The cultivar may vary from year to year; too high temperatures can take away the silkiness, so it is a good idea to start in the above ranges and work with soft water.