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SATSUKI

Competition Dento Hon Gyokuro

$190

1 in stock (can be backordered)

Purchase this product and earn 1,955 points!

Description

With SATSUKI, we bring you one of the crown jewels of tea master Kiya san. Grown and handpicked in Yame, this dento Hon Gyokuro is an extraordinary blend of the rare and exceptional Kirari31 cultivar and the sweeter Saemidori, the two best cultivars for making gyokuro. Thanks to the skills of Kiya san, you will go on an unforgettable taste and flavor journey.

One of the main features of Kirari31 cultivar is the thicker mesophyll of its leaves that yields an exceptional level of rich and savory umami. The Saemidori cultivar brings floral and fruity notes to the cup. From the first sip, you will enjoy a savory broth-like feeling on your tongue, similar to traditional dashi soup, as well as edamame and chestnut notes. The round liquor will linger for a long while on your palate, with just the right level of astringency afterwards.

Up to five brews can be prepared with a gyokuro of such exceptional quality. We recommend following Kiya san’s steeping instructions for the first three brews.

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

Origin
100% Japanese tea from  Yame
Quality and Type
Competition-grade Dento Hon Gyokuro
Harvest
2021

Cultivars 
Kirari 31 and Saemidori

Organic 
No

Tasting Notes

sweetness

A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.

UMAMI

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. 

BITTERNESS

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

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

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.

THEANINE

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.

FRAGRANCE

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. 

Tea
3g /0.10oz per cup

Water
15 ml / 0.51oz per cup

Temperature
40-50C / 104-122F

Brewing
120s

Preparation 2nd Brew

Tea
3g /0.10oz per cup

Water
15 ml / 0.51oz per cup

Temperature
40-50C / 104-122F

Brewing
60s

Preparation 3rd Brew

Tea
3g /0.10oz per cup

Water
15 ml / 0.51oz per cup

Temperature
40-50C / 104-122F

Brewing
60s

Prepared 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

Unopened
8 months

Opened
4 weeks

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

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