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Gyokuro Tenmei

Master Sakamoto's high-end gyokuro, positioned above "Zen", is:Tenmei("Mandate from Heaven") is a four-week shade-grown variety with dense umami, silky body and crystal-clear sweetness. The spring 2025 harvest is exceptionally balanced; the batch comes from Shibushi (Kagoshima) and has been presented as an award-winning novelty in several places.

Sale price 26.800 Ft

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Packaging

50g

Quantity

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.

Personal contact

Our teas don't come from wholesale warehouses or unknown sources. We travel to the small producers we source from – whether it's a Japanese family tea garden, a Chinese mountain village or an oolong maker in Taiwan.

Stories

We meet them in person, learn their story, see how they care for their plants, and how they process the fresh leaves.
These experiences are the soul of our teas. This way, not only is the quality guaranteed, but also the fact that behind each cup there is a real person, a real story.

Direct

This direct relationship is valuable to us. Not only because of the excellent tea, but because we believe that trust, respect and personal presence are what make the tea drinking experience truly special.

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