CLASSIC YAME GYOKURO | HOSHINO MURA

Notes of citrus peel, ripe peach, and ocean breeze.  

The soils of Yame, in addition to a slightly longer steaming process (compared with Uji and Shizuoka), deliver an exceptionally smooth tea.  Consider a traditional brew for intense umami, or mizudashi (ice brew) for an insanely green thirst quencher.

Since 2012, when we visited Yamaguchi San's factory for the first time, this traditional gyokuro has been a consistent hit at the tea bar.

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Origin:  Hoshino, Yame, Japan

GPS:  33.7ºN 130.7ºE

Cultivars:  yabukita, okumidori, saemidori

Harvest Date:  first week of May, 2023

Shading:  20 days

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Brewing Guide (Traditional)

Tea:  4g

Water:  1st steep (35ml @ 55ºC), 2nd steep (100ml @ 55ºC), 3rd steep (100ml @ 60ºC)

Time:  150" (1st), 45" (2nd), 60" (3rd)

Brewing Guide (Ice Brew)

Tea:  5g

Crushed Ice + Water:  150ml

Stir consistently for 3 minutes, strain and serve.   You may repeat this process 2-3 times.