Competition Dento Hon Gyokuro (GI-certified)
Available on backorder
Competition-grade SAYURI is one of Kiya san’s most prestigious creations. Coming in 100g in a beautiful wooden box, this artistic blend of Yabukita, Goku and Kanaya cultivars is perfectly balanced to bring out the sweetness, umami and light astringency that are the signature tastes of high-end gyokuro. Its taste is deep, multi-layered and leaves an extraordinary lingering feeling on your tongue.
It benefits from the GI red mark, a label recognizing its Yame origins and the fact that it was handpicked and processed according to strict traditions. This gyokuro can be easily rebrewed up to 5 times.
Our tea tasting expert Alex says in his review notes: “As the liquor passed my lips, a sweet and umami-rich flavor filled my mouth and coated the sides of my mouth. I tasted the complexity of the tea as soon as the liquor touched the tip of my tongue. The medium green liquor had layered hues of green and a persistent vegetal character that lasted for minutes after I took my first sip. In the back of my throat, notes of fresh dark leafy greens, like spinach and chard, and a hint of shellfish lingered.”
*This tea is prepared at time of order by Tea Master Kiya san and ships within 5-7 business days.
Yabukita, Goku, Kanaya midori
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
If you would like to enjoy this tea in a larger quantity, you may use 6 grams (2 teaspoons) of tea and 80ml (~2.7 fl. oz) of water. The tea can be steeped up to five times using one-minute steeps. The water temperature can remain at 40°C (104°F) or can be increased to 60°C (140°F) to accentuate more of the tea’s aromatic floral and vibrant umami characteristics.
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
Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.
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