GYOKURO SÓ 30g

• Type: Gyokuro (4 weeks shading)
• Style: Asamushi
• Cultivar: Saemidori
• Region: Shibushi, Kagoshima
• Harvest time: April

This tea comes from the exceptional spring 2025 harvest. The unusually cold but sunny spring was a serious test for many farmers, and a considerable part of the harvest succumbed to frost damage. For Master Sakamoto, however, it was a blessing, an opportunity he had been waiting for his entire life. This year, nature allowed him to fully apply his skills and create teas of extraordinary quality, perhaps the finest of his life.

Gyokuro Só is a new creation that fills the great gap between Gyokuro Kiwami and Gyokuro Tezumi Zen, which was the highest grade until this year.

Made with the traditional four-week shading, this gyokuro has a distinctly strong umami that unfolds into a deep yet gently rounded flavor. The aroma is intense, fresh and harmonious – like a spring breeze carrying hints of the sea, nori, spinach and a sweet, creamy undertone.

This gyokuro is well suited for aging, and when stored properly, its quality will only improve over time.

Preparation

Ideal for shibori-dashi

 60 ml / 7g      45 °C      120 / 5 / 10 / 15 / 25 sec

( video guide )

Traditionally we use 7g of tea per 30-50ml of water.
1. Infusion:
Pour in water at 40°C. After two minutes of steeping, drain off every last drop.
2. Pour water of the same temperature over the leaves and pour off immediately.
3. For the next infusions (+-7) pour gradually warmer water and extend the steeping time until you find yourself among the immortals.

We recommend using soft filtered water; among bottled waters, Nartes from Jeseníky works very well.

Packaged directly in Japan in original resealable packaging to maintain maximum quality.