2022 GYOKURO DANGO CHA | YOSHIDA

The creation of this delicious tea was a happy fluke.    Several years ago, as Yoshida San crafted gyokuro, tea juices and kneading caused the creation of small,  'curds' (or 'dumplings') of leaves.  Yoshida San decided to dry these beautiful, dark green clusters... and 💚.

Dango Cha is gyokuro's easy going, friendly to brew sibling.   

Gyokuro (玉露), translates, literally, as 'jade dew'.  Like matcha, this tea is grown under the shade (using a canopy of straw) for several weeks, resulting in intensely green colour and crazy umami.  

Dango Cha (だんご茶), means 'dumpling tea'.  

Origin:  Ogura Cho (Uji), Kyoto, Japan   |   35ºN 136ºE

Brewing Guide:  3-5 'dumplings', 120ml @ 65ºC.  You may decant the tea into a cup after 3 minutes, or simply drink from the brewing vessel.

Suggestion:  Eat some Dango Cha!  They are crunchy, delicious and most likely very healthy.

Cultivars:

Uji Hikari (宇治光) is an unregistered cultivar; it is mostly grown in the Kansai region as a prime ingredient for shade grown teas (kabuse, gyokuro, matcha).  In matcha and gyokuro blends, it is often included to add a crisp, green edge. 

Samidori (さみどり) is also an unregistered cultivar, particularly sought after in Kansai for premium shade grown teas.  It was originally identified and bred by a gentleman called Koyama Masajirou (小山 政次郎) in 1939 - a turbulent time in Japan.  

About The Grower

The Yoshida family embodies our idea of ’shokunin' (職人, literally translated as ‘craftsman’, but in reality the term carries a deeper meaning of utter submersion in one’s art). Every aspect of their work reflects an elegant simplicity that has been refined over 300 years, since their late Edo period ancestor decided to settle down as a tea grower. The family’s art is also recognized by Japan’s government, having named Kisaburo Yoshida (14th generation) as 'Living National Treasure from Japan’. Furthermore, this family is in charge of the tea garden at Kosanji Temple (Kyoto), the oldest tea garden in Japan.

Photo Credit:  Yoshida San