CLASSIC YAME GYOKURO | HOSHINO MURA
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The 2023 version of this Classic!
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.
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Tea Bar Hours
SUN 12:00PM - 7:00PMMON - THURS 12:00PM - 6:00PMFRI - SAT 12:00PM - 8:00PMLocation
2208 West 4th Avenue, Vancouver, BC1.604.558.0500
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