From Japan’s Three Great Gyokuro Production Areas
Along with Uji in Kyoto and Yame in Fukuoka, Asahina is one of Japan’s three major tea-producing regions.
Shizuoka Asahina Gyokuro Saemidori
This is a supreme product that should be tasted at least once in a lifetime.
Of course, it is the best in Japan.
You can’t talk about what tea is without drinking this tea.
Tea trees slowly store nutrients from fall to winter, and in spring they produce lush new shoots that contain many of the most delicious nutrients. In addition, every leaf, from the core to the tip of the last two or three leaves of the gyokuro, is harvested by hand, one by one. (This tea is characterized by its very rich umami flavor and low bitterness.)
Gyokuro cultivation method: A big difference.
Theanine is one of the most representative flavor components of tea.
Theanine is produced in the roots and stored in the leaves.
However, when the leaves are exposed to sunlight, theanine changes into catechins and tannins.
In other words, the good taste becomes astringent and bitter.
Therefore, before harvesting, the leaves are covered with “muro,” which blocks sunlight while ensuring ventilation, for about 20 days to avoid direct exposure to the sun.
Ordinary teas are not covered with muro, so they have less umami, and on the contrary, they have more bitterness and astringency.
The greatest strength of this tea is its “theanine” content.
Normally, gyokuro is considered to contain a lot of caffeine.
However, when this gyokuro is brewed with water, the caffeine content is reduced to one-third.
Only theanine, which is abundant, is produced.
(Theanine is easily soluble in water, while caffeine is less soluble in water.)
Theanine is the flavor component of tea, and this component is said to protect nerve cells in the brain.
Cellular experiments have shown that theanine increases alpha waves, the brain waves that often appear when a person is in a relaxed state.
Please take with water. You can enjoy it 3 times in total.
Organic cultivation EU standard cleared
Only the first tea leaves are harvested once a year (usually picked about 3 times)
Only the highest quality tea leaves from a single farmer, carefully finished by the farmer himself.
The tea leaves are not blended with other or multiple varieties, nor are they separated into stems and leaves. Nor are the tea leaves chopped and sold on the open market.
Comes with instructions on how to brew.
Hot water is strictly prohibited.
Ideally, the temperature should be about human skin if possible.
Water for 10-15 minutes is also fine.
It can be brewed approximately 14-15 times.
Please try the best tea in Japan.
Asahina Gyokuro” 50g packet 8,000 yen including postage
Only for areas where international mail is available.
We can also deliver to your hotel during your stay in Japan.
The time will be delivered to your hotel in 1 or 2 days.
In that case, the price is 5,000 yen.
To order, please fill in the form below.
Credit card payment by Square is available.
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Name of responsible person: Yuki Oishi
Zip code 425-0026
Address: 1-3-19 Yaizu, Yaizu-shi, Shizuoka, Japan