Gyokuro that is made from 45-year-old Yabukita tea trees. Tea plants are covered with the cloth for 21 days before the harvest to produce the rich umami flavor. This is the first harvested tea of the year 2025.
Category: gyokuro_yabukita_2025 (Sehi)
Cultivar: Yabukita
Origin: Wazuka, Kyoto Prefecture
Harvest: May 2025
Net Weight: 30g
* Package image for illustration purposes only.
Brewing Guidelines
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Leaves: 8g
Water: 30ml
Temperature: starting from 37°C
Time: 55 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Profile
Leaves
Color〈evergreen〉
Shape〈sword tip〉
Fragrance〈enoki mushrooms, shiitake mushrooms, baked fava beans, sake leeslaver, sea lettuce, fir tree, lily, steamed chestnut, magnolia, sake lees〉
Taste〈bamboo grass, bonito, shiitake mushrooms, fish stock, potato chips〉
Tea
Color〈bright yellow〉
Fragrance (brewed tea)〈a sense of serenity, fragrant flowers, grapes, pear〉
Fragrance (steeped leaves)〈a field after rainfall, pepper, roasted barley, honey, berries, seaweed, volatile oils〉
Sweetness〈pear, steamed chestnut, roasted soybean flour〉
Astringency〈horse chestnut, soil, persimmon tannin〉
Umami〈nuts, blue cheese, cashew nuts, olive oil, soy sauce, katsuo flakes, seaweed in sweet soy source〉
Bitterness〈shishito peppers, shiso leaves, peanut skin〉
Acidity〈citrus, an echo of lemon〉
Pairing
Hour〈01:22 p.m.〉
Foods〈deep-fried manjuu filled with white azuki bean paste〉