Gyokuro Kiwami

Gyokuro Kiwami - Kagoshima 'organic' - Mr. Sakamoto's masterpiece

Gyokuro Kiwami Kagoshima is a rare and extraordinary tea produced on his family farm by Mr. Sakamoto, one of Japan's most respected organic tea growers, now in his third generation.

He has been involved in bio-organic farming since 1985, and his name is synonymous with uncompromising quality and expertise.

This gyokuro is harvested after at least 30 days of shade , during which the tea plants are protected from sunlight, concentrating theanine and chlorophyll, resulting in a deep, rich umami flavor and a soft sweetness. During processing, it is steamed and then carefully dried to preserve its freshness and natural aromas.

It is made from a special type of tea plant called Haruto, which is gaining increasing recognition in Kagoshima.

This tea offers a rich, full-bodied flavor dominated by silky, sweet umami , yet retains its freshness and vibrancy.

As you sip, its inherent richness unfolds in a long, clean aftertaste – as if a drop of spring dew were slowly dissolving in your mouth.

Mr. Sakamoto's teas are renowned for being balanced, long-lasting , and with a sense of masterful care in every sip.

The tea comes to us in 50-gram, vacuum-sealed packages directly from the producer, and is stored refrigerated to maintain its freshness.

Balázs met Mr. Sakamoto in person in November 2019 during a Japanese tea scholarship in Kagoshima - so this tea is especially dear to us.

Recommended preparation (initial suggestion, but feel free to experiment):

• Tea leaves: 5 g

• Water: 100 ml, 50-60°C

• Soaking time: 3 minutes

• Can be poured multiple times – the water temperature can be slightly increased for subsequent pourings.

It is recommended to prepare gyokuro tea in the most suitable vessel. A smaller capacity kyusu teapot (max 160ml) or a shiboridashi. The latter is used specifically for preparing gyokuro.

This tea is a worthy companion for calm, contemplative tea drinking – when we truly have time to enjoy nature's gift.