Yamashita Hand-Picked Gyokuro "Asahi"

Origin: Yamashita Teafarm, Kyotanabe (Kyoto)



Cultivar: Asahi

Shading time: > 30 days

Elevation: 50 m

Harvest: May 2020 (First Flush), hand-picked

Type of steaming: Asamushi (short steaming)
 
Weight: 20 g
 

Steeping Method
First infusion:

・Amount of tea ：5 g
・Water temperature：about 35℃
・Water amount：about 30 ml
・Steep duration：90 - 120 sec

Second infusion:

・Water temperature：about 40℃
・Steep duration：30 sec
 

Third infusion:

・Water temperature：about 40℃
・Steep duration：40 - 50 sec
 

Fourth infusion:

・Water temperature：about 45℃
・Steep duration：60 - 70 sec

Fifth infusion:

・Water temperature：about 45℃
・Steep duration：90 sec
 

Sixth infusion:

・Water temperature：about 45℃
・Steep duration：120 sec
then increase the temperature from infusion to infusion (up to 10 infusions)



Toshikazu Yamashita (shown on the fifth photo) is Japan's most famous Gyokuro master who revolutionized tea production in Japan. For age reasons, however, he left the entire production to his grandson, who after 2018 also won the Kansai competition in 2019. Please do not confuse this with Yamashita Shuppin, Yashiki no cha or Takumi - the quality of these is considered lower.
Thanks to our personal relationship with Mr. Yamashita, we are able to offer teas from small batches exclusively, which are not even available on the Japanese market.


Asahi is a very rare cultivar, which has its origin in Kyoto and is also used almost exclusively for Tencha (raw material from which Matcha is ground). Together with Uji-Hikari, it is considered the highest quality cultivar for shaded teas. Due to its relatively low yield per hectare, the price is higher compared to other cultivars and is only used for the very finest teas. Due to the fact that Tenchas also fetch higher prices than Gyokuros on the market, Gyokuros of the cultivar Asahi are rarely found. Mr. Yamashita produces only a few kilograms of this Gyokuro per year and we are proud to offer this tea exclusively.

Extremely fruity-sweet and elegant, which is typical for the cultivar Asahi. In our opinion, the special Asahi aroma comes out even stronger in this Gyokuro than in Matcha. Very clear and pure in taste and not a hint of bitter. A Uji Gyokuro that is hard to find in this quality.