Kagoshima Gyokuro Okumidori 2025 - 50g

Kagoshima Gyokuro Okumidori 2025

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Gyokuro from the Okumidori cultivar by Sueyoshi Tea Atelier in Kagoshima Prefecture. Their top tea this year. The tea farm is located in a volcanic mountain range with great biodiversity. Mataki Tatefumi, the company's director, selects the highest quality leaves, which are harvested only once a year.
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He uses the traditional Chagusaba farming method, which originated in Shizuoka Prefecture. This method involves harvesting grasses such as susuki and sasa bamboo from around the garden and spreading them in furrows between the tea bushes. Chagusaba literally means "tea grass place." This method promotes increased biodiversity in the areas where it is practiced. The grass is layered by hand, which prevents weeds from growing and enriches the microbiology of the soil, improving its quality. Thanks to this, the soil retains water better and is fertilized at the same time. All this leads to good growth of tea plants and, as a result, improves the taste and aroma of the tea. 
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Beautifully processed Gyokuro with a rich, sweet aroma typical of the Okumidori cultivar. 
The taste of the tea is smooth, full-bodied, fresh, sweet with a generous dose of umami. The taste has subtle milky notes of seaweed, light fruitiness, and a long-lasting aftertaste.

I recommend it, vacuum-packed in Japan to preserve freshness.

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Brewing for 70ml shiboridashi:
First infusion - 60°C, 5g, 90s. (7-8g for 100ml)
Second infusion - same temperature, 25 seconds
For subsequent infusions, increase the water temperature and extend the steeping time. 
It should be noted that it is advisable to experiment with teas and discover their beauty!