GYOKURO SÓ 30g

This tea comes from the exceptional spring harvest of 2025. The unusually cold yet sunny spring was a harsh trial for many farmers, with a significant part of their crops damaged by the frost. But for Master Sakamoto, it was a blessing, rare opportunity he had been waiting for his entire life. This year, nature allowed him to fully express his skill and craft gyokuro of extraordinary quality — so far the finest of his career.

Gyokuro Só is a new addition that fills a enormous gap between Gyokuro Kiwami and what, until now, was the highest tier of Sakamoto’s selection — Gyokuro Tezumi Zen.

Crafted using a traditional four-week shading process, this gyokuro delivers an exceptionally deep umami flavor, unfolding into a complex, yet softly rounded taste. The aroma is vivid, fresh, and harmonious — like a spring breeze carrying subtle notes of ocean air, nori, young spinach, and a smooth creamy sweetness.

This gyokuro is also well-suited for aging, and when stored properly, its quality will continue to develop over time.

Dry leaf:

 Area:

SHUICHIRO SAKAMOTO

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Tea farm: Sakamoto-en
Terroir: Shibushi, Kagoshima, Japan

Elevation: 190 meters
Certification: EU and JAS certified tea farm since 1985

Preparation

Shibori-dashi

 50 ml / 6g        45 °C       120 / 5 / 10 / 15 / 25 sec

( video )  

Traditionally we use 7g of tea per 30-50ml of water.

1. Infusion: Pour in water at 45°C After two minutes of steeping, drain off every last drop.
2. Pour the infusion with water of the same temperature and pour off immediately.
3. and the next infusion (+-7) pour gradually warmer water and extend the time of leaching until you are among the immortals.

We recommend using soft filtered water, Nartes from Jeseníky works very well from bottled ones.

Packaged directly in Japan in original 50g resealable packaging to maintain maximum quality.