An exceptional tea garden in the highlands of Shibushi, specialized purely in the cultivation of high quality organic gyokuros. Pioneers and purists in organic gyokuro cultivation already since 1985, the tea plants are harvested only once a year and enjoy long regeneration periods. The Sakamoto brothers developed a unique, holistic growing system that produces better harvests of exceptionally full, nutrient-rich, and extremely natural organic gyokuros every year. For some of their best Gyokuros they were even honored with the most prestigious award of the Japanese green tea world ever - at the National Tea Contest of the Japanese Ministry of Agriculture MAFF 全国茶品評会出品茶審査会.
Organic Gyokuro
Matcha Ikkyu
Gyokuro/Matcha 95/97 P.
A revitalising gyokuro shibushi blend finished with top-quality matcha ikkyu (Super Premium). Well-balanced and stimulating with a high L-theanine content. 80g
- With super premium gyokuro shibushi from the organic farm of Shuichiro Sakamoto (坂本修一郎)
- Finished with a prized ceremonial match ikkyu (100% first harvest, milled in a granite stone mill in Uji)
- Full-bodied umami
- Pleasantly revitalising
| Character | Fully developed umami taste; pleasantly sweet and revitalising. Finished with matcha. |
| Tea Garden | Small, well-renowned, family-owned organic tea farm |
| Terroir | Matsuyama-cho, Shibushi (district), Kagoshima (prefecture), Japan |
| Harvest | Gyokuro: 1st harvest (ichibancha), beginning of May, 2024 Tencha: 1st harvest (ichibancha), beginning of May, 2024 |
| Cultivar | Gyokuro: yabukita, saemidori, yutakamidori Matcha: saemidori, okumidori, yabukita |
| Elevation | 190m above sea level |
| Steaming | Short (asamushi, approximately 30-40 seconds) |
| Shading | Fully shaded for more than 20 days. Shading technique: jikagise and tana |
| Organic Cert. | EU certified organic, JAS organic since 1985 |
| Laboratory Tests | Radioactivity (Region 11/2019) |
| Grade | 97/100 p. (matcha-iri category); Super Premium 95/100 p. (gyokuro category); Super Premium |
£27.90
80g
SAKAMOTO ORGANIC TEA GARDEN
Matcha-Iri
Gyokuro is considered by many to be the most exquisite of Japanese green teas. Via a time-consuming and difficult process, the tea plants for this tea are shaded for up to 30 days before harvest. By blocking up to 90% of sunlight, the leaves synthesise greater amounts of amino acids and many nutrients in the leaves are preserved. This composition of plant compounds lends the tea its famous sweetness as well as its robust umami flavour. Authentic gyokuro are exclusively made from the leaves of the aromatic first harvest of the year.
Yoshi En
Premium Organic Teas
Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.
Cultivation & Processing
Cultivation & Processing
Location, Cultivation, Processing
The county of Matsuyama is considered one of the top locations in Kagoshima for gyokuro and matcha production. The volcanic Akahoya soil has excellent drainage and the climate is overall mild, which facilitates the growth of gyokuro and especially early cultivars. Though the temperatures are slightly below the average, the fluctuation between night and day proves beneficial to the overall quality of the tea. The tea fields furthermore sit at roughly 190m above sea level.
Matcha Ikkyu
The best matchas in Japan come from Uji, Hoshino and Kirishima in southern Kyushu. We source our tencha directly from a well-known and well-reputed organic tencha farm in Kirishima. For our matcha ikkyu, we use only the best leaves from the 1st harvest, which are specially milled for Sunday Natural in a granite stone mill in Uji. This milling process ensures optimal retention of nutrients as well as excellent texture, creaminess, and the development of the matcha's full aroma.
Origin
This tea is exclusively sourced from the above mentioned tea farm in Matsuyama, Shibushi. Sourced directly from the tea farmer.
Organic Certification
PL-EKO-01
Nicht-EU-Landwirtschaft
Preparation
Preparation
Brewing Guide
3 heaped tsp per 100–300ml water (55–60°C). Steep for 2 minutes. Suitable for several infusions.
Packaging
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.
Recommended Teapot
The ideal teapot for gyokuro is a Banko kyusu; when reduction fired, the clay brings out the nuanced flavour of the gyokuro, shaped by its amino acids, chlorophyll and other valuable compounds. Note that vintage kyusu from 1990 or earlier still usually consist of 100% violet clay from the Banko region. Otherwise, a high-quality shiboridashi teapot, loved by gyokuro drinkers everywhere, is great to use for preparing infusions with intense umami.
Recommended Storage
To keep the tea fresh for a long time, we recommend using a high-quality tea caddy made of cherry bark (solid wood, Kabazaiku Chazutsu) or a high-quality handmade Kaikado metal tin. As a more affordable alternative, we recommend a tea caddy that is coated on the inside and airtight.
Sunday Natural
Sunday Natural
Our philosophy
For thousands of years, cultures all over the world have been using a variety of plants and nutritious foods to naturally foster vitality and good health.
With our products, we try to emulate this ancient wisdom as much as possible.
Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity, with a focus on organic and natural ingredients.
We follow this philosophy with meticulous care on all levels and down to every last detail.