This stunning dento-hon gyokuro reflects the remarkable attention to detail of Kiya- san. The rich and invigorating tea has been shaded with natural rice straw “sumaki,” which blocks at least 95% of the sunlight. Careful attention in preparation of this special tea will bring out complex and enveloping notes of miso and nori with hints of citrus and nasturtium. You will be rewarded with a savory and umami-rich cup.
Once one or more leaves appear from the new buds, the tea bushes are covered to block out sunlight. This tea yields great notes of iodine and fresh grass. These tastes will stay on your palate long after you have finished your cup. A rare tea, SATORI requires great attention in its preparation, especially in the control of water temperature.
Read the review of SATORI made by award-winning tea blogger Nicole at Tea for Me Please.
100% Japanese tea from Yame
Quality and Type
Yabukita, Yamakai, Gokou
A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.
Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth.
The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.
Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.
Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.
L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.
The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.
Tea for one person
40C / 104F
Yasuhiko Kiya the Third (heir and third owner of Kiya-horyouen) is a certified Japanese Tea Appraiser (out of a total of 39 in Japan). He works to spread new ideas and concepts about Japanese tea and promote Yame tea, Gyokuro and Tea culture in general.
We are very honored to propose Kiya san’s incredible teas and be able to collaborate together on news ways to enjoy green tea by going beyond the traditional ways.
Kiya san has developed exclusive teas for IKKYU. His deep and unique knowledge of tea along with the quality of Kiya san’s products will lift you to the highest levels of Japanese Green Tea.
Kiya san’s interview
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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