An outstanding Gyokuro from the region of Hoshino that not only presents the typical sweetness and full-bodied Umami taste but also a dense complexity that is composed of a soft savoury note as well as some notes of green vegetables. The tea has been harvested manually.

Outstanding Gyokuro by Tokunaga Takeshi, obtaining the 2th place of the second rank in the National Japanese Tea competition 2022. This the has been shaded for 25 days.

Kabusecha, just like Gyokuro, are shaded before the harvest, but slightly differently, depending on the type of Kabusecha produced. This gives the tea a certain tartness, that is more subtle than the one found in Sencha.

An excellent Gyokuro from the region of Hoshino, with a very full umami taste (typical for the teas from Kyushu), at the same time very balanced, which probably results from the variety that has been used, i.e. Yabukita. Yabukita is usually used to make Sencha, but when well made, as it is the case here, a beautiful Gyokuro can be the result.

A good and simple Gyokruo with a rich Umami taste and sweetness, without tartness. A very typical Gyokuro from the region of Hoshino. The tea has been harvested manually.

Japan's very best Gyokuro of 2020. This tea won first place of the first rank of the Japanese Ministry of Agriculture Forestry and Fisheries National Award. Available only in smallest amounts and produced by Jyo Masafumi.

This is the current Gyokuro for the national competition of Miyahara Yoshiaki, who, in the past years, has produced the Gold Gyokuro several times. In 2022, he has won the 2th place of the first rank, but we prefer lasting relationships over awards. This is a Gyokuro that has been produced with the utmost care and it makes the pride of Miyahara-san. The tea garden is in front of his house in a rural part of the Hoshino region. This the has been shaded for 22 days.

An excellent hand-picked Gyokuro for the Fukuoka Prefecture Competition. Produced by Mikio Oyamada This the has been shaded for 19 days.

An excellent hand-rolled Gyokuro. The leaves come from Fugenji, near Kyoto and have been shaded for 23 days. Yet the processing took place in Saitama, by Hiruma-san, a well-known expert for hand-rolled teas. With his experience and craftsmanship, he produces this extraordinary Gyokuro; and this despite the fact that the tea has been made from Yabukita, a plant that is usually used for Sencha.

Temomicha - a hand-rolled tea. This is rare in Japan, as the tea production is mostly mechanised. After steaming, the tea is produced on a type of heated table. This procedure can last for up to seven hours and requires great attention and care. Thus are produced very small quantities of tea of outstanding quality.

An excellent Gyokuro from the region of Uji, one of the most famous regions known for tea in Japan, that looks back on a long history. This balanced and simultaneously expressive tea has been composed by tea master Morita.

A simple Gyokuro from the region of Kyoto, balanced and yet full bodied.