Origin: Yamashita Teafarm, Kyotanabe (Kyoto)
Cultivar: Kyômidori
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.
Kyômidori is a very rare cultivar, which originated in Kyoto and is only cultivated there.
This Gyokuro has an unbelievable sweetness that is rarely found. It is rounded off with a strong umami and aromas reminiscent of white chocolate. All in all very mild and with a wonderful creamy texture, similar to that of Matcha or Tencha. One of our personal Gyokuro highlights of the year 2020.
