Gyokuro Okumaru 50g

• oxidation halted: traditional — steaming
• cultivar: Saemidori
• shiage — final processing: 1/2026

Gyokuro is our passion, and alongside the exclusive batches from Mr. Sakamoto, crafted using his personal method, we also want to offer traditionally processed gyokuro where oxidation was halted solely by steaming.

The Farm

This gyokuro comes from the Nishi Tea Factory in the Kirishima mountains of southern Kyushu. Mr. Toshimi Nishi runs the farm as the third generation of his family — he took over from his father, who planted 50,000 new tea trees every year. Today the farm spans approximately 70 hectares and the entire production is organic. No pesticides — insects are removed by hand, compost matures for five years through natural fermentation, and water is drawn from underground springs in the Kirishima mountain range. Mr. Nishi is also known for washing his tea leaves with water in the factory, an extremely uncommon practice in the Japanese tea industry.

The Cultivar

Saemidori (さえみどり, "clear green") is a cross between the Yabukita and Asatsuyu varieties, registered in 1990. It stands out for its naturally high L-theanine content, yielding tea with pronounced sweetness, creamy umami, and minimal bitterness.

Terroir

The tea bushes were shaded before harvest. The fog that naturally forms over Kirishima provides additional protection from direct sunlight — volcanic soil and large temperature swings between day and night contribute to higher amino acid concentration in the leaves.

In the Cup

After a year of proper storage, this gyokuro has rounded out beautifully. The infusion resembles liquid jade — silky texture, full umami, and a gently sweet finish.

The garden sits at an elevation of 250 metres above sea level in Kagoshima Prefecture.

Farmer: Toshimi Nishi — Nishi Tea Factory, Kirishima, Kagoshima

Preparation

 shibori-dashi 

 60 ml / 5g        50 °C       90 / 5 / 10 / 15 / 25 sec