Okabe Shizuoka Gyokuro
A very high quality gyokuro grown by famous gold-star award winning grower Tohei Maejima in Okabe, Shizuoka Prefecture Japan. As 3rd generation gyokuro master, Mr. Maejima specializes in and only grows gyokuro so you can bet he knows what he's doing when it comes to producing a very superior tea!
We find this tea to be very delightful with complex umami notes and after taste. Thoroughly delicious when brewed correctly, probably best made in a shiboridashi teapot with care. Okabe Shizuoka Gyokuro, like all gyokuro, is shade grown for about three weeks before harvesting, giving it a greener color and sweeter taste. Once you learn to make it properly, you wil be hooked for life! Be sure to read our brewing instructions as it is brewed differently than sencha: How to Brew Gyokuro - Step-by-Step Instructions!
Available in 100gm packages.
- Loose Leaf
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Ease of BrewingSomewhat Difficult - May take some practice to get it perfect.
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Net Weight100 g / 3.52 oz
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Growing Region100% Uji
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HarvestFirst and/or Shincha
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BreedSae Midori, Gokō, Yabukita
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ShadingFull Shade (Gyokuro / Matcha)
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SteamingLight
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ColorGreen
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AromaStrong
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TasteSweet
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AstringencyMild
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ClarityClear
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First infusions per Pkg12
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OrganicNon
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Leaf (dry weight grams) to Water (1 fl oz / 30 ml) Ratio (recommended)1.2 g to 1 oz/30 ml
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Brew Temp (℃/℉ - recommended )60℃ (140℉)
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Brew Time (Seconds)150-180
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NotesGrown by 3rd generation gyokuro growing specialist!
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Arto Tammenoksafévr. 25, 2019, 20:14By far the best gyokuro I have tasted so far. The first and second brews give one an intense feel of the gyokuro's distinctive flavour. I also recommend brewing this gyokuro with ice cubes for the first brew, which still leaves plenty of taste in the tea leaves for subsequent warm brews.
