Gyokuro Leaf Tea – "Kanro" (Kagoshima) - 80g

Kagoshima Gyokuro Saemidori

Rich umami, mellow sweetness, and a refined, elegant aroma that unfolds slowly with every sip.

Flavor Profile

Sweetness ★★★★★
Astringency ★☆☆☆☆
Bitterness ★☆☆☆☆
Umami ★★★★★
Roast ★★☆☆☆ (Light Roast)

Product Details

Type: Gyokuro
Cultivar: Okumidori
Origin: Soo City, Kagoshima Prefecture, Japan
Net Weight: 80g
Storage: Store in a cool, dark place away from humidity and strong odors.

Tea Characteristics

Type: Single Origin
Cultivation: Gyokuro / Covered Tea
Steaming: Middle-steamed (Chumushi)
Roast Level: Light

Description

This single-origin Kagoshima Gyokuro is made from Saemidori, a cultivar known for its vivid green color, low astringency, and naturally rich sweetness.

Grown in Soo City, Kagoshima Prefecture, near the Kirishima mountain range, this tea benefits from a cool mountainous climate and significant temperature differences between day and night. These conditions allow the tea leaves to grow slowly, developing a deep aroma, smooth texture, and concentrated umami.

Before harvest, the tea plants are carefully shaded to reduce astringency and enhance their natural sweetness and savory depth. Only carefully selected first-harvest spring tea leaves are used, preserving the fresh, delicate character of the season.

The result is a refined Gyokuro with a thick, mellow body, gentle sweetness, and a long-lasting umami finish. It is best enjoyed slowly, brewed at a lower temperature to bring out its full depth and elegance.

How to Brew Gyokuro

Gyokuro is best brewed with a generous amount of tea leaves and a very small amount of water. This method extracts a rich, concentrated tea essence with deep umami and mellow sweetness.

You’ll need

Tea leaves: 3g–4g
Guide: 1–2 heaping teaspoons
Hot water: 20ml–30ml
Water temperature: 50–60°C
Teapot: Kyusu, shiboridashi, or small Japanese teapot

1. Add the tea leaves

Add 3g–4g of tea leaves to a small teapot.

A heaping teaspoon is a good guide. For a richer taste, use slightly more leaves.

2. Cool the water to 50–60°C

Use water at 50–60°C, slightly warmer than body temperature.

Lower-temperature water helps draw out the tea’s natural sweetness and umami while keeping bitterness and astringency very low.

3. Pour a small amount of water

Pour only 20ml–30ml of water over the tea leaves.

This small amount of water creates a rich, concentrated infusion, similar to a delicate tea extract.

4. Steep slowly

Steep for about 2 minutes.

Allow the leaves to open slowly and release their deep umami, mellow sweetness, and refined aroma.

5. Pour to the last drop

Pour slowly and carefully into the cup.

The final drops contain the most concentrated flavor, so be sure to pour until the very end.

Second Brew

For the second infusion, use water around 60–70°C and steep for about 30–45 seconds.

This brew brings out a brighter aroma and a cleaner, refreshing finish.

Third Brew

For the third infusion, use water around 70–80°C and steep briefly for 20–30 seconds.

This infusion is lighter, with a pleasant balance of freshness, gentle sweetness, and subtle astringency.