Gyokuro Sou

Gyokuro “Sou” – Sakamoto family, Shibushi (Kagoshima) – Saemidori

The name “Sou” (僧 – monk) refers to the area where, according to tradition, monks once cultivated the tea fields. The batch offers a dense umami, a milky-creamy sensation, delicate grainy aromas and a clean, refreshing finish.

Origin & processing

• Producer: Sakamoto Tea Farm - Shibushi, Kagoshima
• Cultivar: 100% Saemidori
• Shading: long, around ~20 days (depending on the batch), for high amino acid and umami content
• Steaming: light ( asamushi ) – for a clean, silky texture
• Picking: spring ichibancha
• Cultivation: JAS organic farming; careful hand picking

Taste and aroma profile

• Aroma: sweet-salty umami, creaminess, toasted grain/rice, delicate seafood (nori/kombu) tones
• Taste: rich dashi -spinach umami, edamame-spinach, almond cream; grainy notes with a soft caramel sweetness
• Body & texture: full, oily-creamy mouthfeel
• Finish: long, cleansing, refreshing, sweet-mineral aftertaste

When do we recommend it?

For quiet tastings, focus, and festive occasions. “Sou” showcases the purity and silkiness of modern organic gyokuro – with a delicate grainy-creamy character.

Preparation instructions

Gyokuro "essence" (shiboridashi/hohin)

• Tool: shiboridashi/hohin 60–100 ml
• Tea: 6–8 g
• Water: 50–60 °C (very soft water recommended)
• 1st pour: 90–120 sec.
• Additional pours: 15–30 seconds; water can be raised to 60–65 °C
• Result: a thick, silky-umami, “nectar-like” brew with a long sweet finish

“Sencha-style” (as everyday gyokuro)

• Device: kyusu 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, fresher face, yet with a distinct umami flavor

Cooling methods

• Kōridashi (ice-drip): 6–8 g of tea, dripped over ice for 20–40 minutes to create a thick, deeply sweet extract
• Mizudashi (cold steeping): 8–10 g/l, 6–8 hours in the refrigerator; crystal clear, very low bitterness, silky drink

Tips & Pairing

• Water: low TDS (≈20–80 ppm) enhances umami and clarity
• Food pairing: lightly salty snacks (nori, toasted seeds), sashimi, fresh goat cheese
• Storage: Protected from light and odors, airtight; recommended to keep refrigerated after opening