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Gyokuro from Asahina, Yabukita cultivar

Type of tea : gyokuro
Origin : "Asahina", Okabe town, Fujieda city, Shizuoka prefecture
Cultivar : Yabukita
Harvest : May 8, 2017 handpicked
Gyokuro from Asahina, Yabukita cultivar

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Along with the hillsides of Uji (in Kyôto Prefecture) and Yame (in Fukuoka Prefecture), Asahina, which is at Okabe in the town of Fujieda in Shizuoka, is one of the three regions famous for producing gyokuro. This gyokuro from Shizuoka, grown along Asahina River, has a unique, deep fragrance.
Producers, such as Mr. Maeshima Shinya, who grow gyokuro in unpruned gardens (shizen-shitate) and harvest it by hand, are few and far between today, and all very elderly. Nonetheless, they also continue shading their plants not with synthetic fibers, but using hand-woven straw shades (komo).

Yabukita is the most widespread cultivar in Japan, and it is still used quite extensively for gyokuro in Asahina.
Mr. Maeshima uses the Yabukita variety to make a gyokuro with fresh, vegetal aromas. The pronounced aroma of this tea, associating cooked vegetables and sweet flavours, seems simple on first impression, but in the background we can also perceive elegant nuances of vanilla and pastries.
In the mouth, the infusion is stimulating and we indeed again find the typical sweet vegetal impression. In this case, the umami is relatively restrained. The aftertaste is powerful and again clearly in the vegetal range.
Subsequent infusions bring out nuances of flowers, almonds and pastries. With less emphasis on umami, and a rich bouquet of fragrances, this is a gyokuro highly representative of Asahina products.

Brewing suggestion
  • Quantity of leaves: 5 g (1.5 tsp)
  • Quantity of water : 30 ml / 1/8 cup
  • Water temperature : 50°C (122°F)
  • Brewing time : 90 seconds

cat-shizuoka cat-yabukita

Gyokuro from Asahina, Yabukita cultivar

USD $24.00  / 50g

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