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Competition Dento Hon Gyokuro KIRARI31 and Handmade Coupe


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This gift box combines the very essence of umami with a handmade coupe to prepare easily the perfect brew, a must for gyokuro connoisseurs. A limited edition.

Tea master Kiya san and IKKYU are delighted to present you the gift box JIN that brings together one of the rarest green teas that you can find, a dento Hon Gyokuro made from Kirari 31 cultivar in Yame, and a beautiful “Shizukucha” coupe handmade by Yamamoto Genta (78 years-old) in Hoshino village.

Through decades of relentless work, Yamamoto san has revived the Hoshino pottery style. The master designed the Shizukucha coupe so that everyone can enjoy the sweetness of Yame dento hon gyokuro at home. Shaped like a petal, with wavy glazed edges and a diameter of about 10 cm, its center isn’t glazed to prevent the leaves from moving around.

With this innovative method, you don’t need to use a teapot. Simply place 2g of leaves at the center, pour delicately 40ml of water (amount per person), make sure all the leaves are covered, and wait 120 seconds for the first brew, then 60 seconds for the next brews. The water needs to be cooled down first, at around 40C (104F).

With only 5 kilos made every year, this dento hon gyokuro made from Kirari31 cultivar can be compared to caviar, champagne or liquid gold, and is usually presented to the most demanding tea fair competitions. It has received the “Geographical Indication” label from the national government, guaranteeing that it was grown and produced according to the traditional methods.

The main feature of this single-origin gyokuro is its exceptional level of umami, thanks to the thicker mesophyll of Kirari 31 leaves, compared to what you can find in the already highly rated Saemidori cultivar (mesophyll is the inner tissue of a leaf, that contains many chloroplasts).

Combined with less astringency, dento hon gyokuro made from Kirari 31 yields a rich and sweet liquor with a long finish. In line with the traditions behind the making of every Yame dento hon gyokuro, its tea leaves were hand-picked one by one during the first harvest, in steep tea fields at 300 meters above sea level.  

If you’d like to learn more about Yame dento hon gyokuro, you can visit our special page about Gyokuro here and also our Yame tea page. Please also watch the interview of Kiya san explaining about the parallels between green tea (especially gyokuro) and wine. In his interview, Kiya san brews a Kirari 31 gyokuro.

*This product is made at time of order in low quantities. If it is in backorder, it will take about 5-7 days to ship as the potter will prepare the Shizukucha coupe for you.

100% Japanese tea from Kuroki village in  Yame
Quality and Type
Competition-grade Dento Hon Gyokuro

Kirari 31


Tasting Notes


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.

Preparation 1st Brew

*Given the low water temperature, don’t forget to pre-heat your teaware to enjoy your gyokuro at a warm temperature. Pour hot water in your cup(s) and tea pot before starting your brewing. 

3g /0.10oz per cup

15 ml / 0.51oz per cup

40-50C / 104-122F


Preparation 2nd Brew

3g /0.10oz per cup

15 ml / 0.51oz per cup

40-50C / 104-122F


Preparation 3rd Brew

3g /0.10oz per cup

15 ml / 0.51oz per cup

40-50C / 104-122F


Selected By

Kiya Yasuhiko 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 honored to propose Kiya san’s incredible teas and be able to collaborate together on new ways to enjoy green tea by going beyond the traditional approach.

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.

Conservation & Packing

8 months

2 weeks

Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.



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