Asamiya Gyokuro

A well-performing gyokuro from Asamiya, one of Japan’s prestigious and historic tea regions.
Asamiya, located near the border of Shiga and Kyoto at elevations of 450 to 550 m, is known as one of Japan’s five greatest teas. Tea cultivation here dates back over 1,200 years to Saicho (Dengyo Daishi), making it one of the birthplaces of Japanese tea culture.

The blend brings together two complementary cultivars. Okumidori, a late-sprouting variety with strong plant vigor, contributes deep green color, and a well-balanced sweetness. Saemidori, an early cultivar with vivid color and pronounced umami, a soft mouthfeel with notably low astringency.

This particular gyokuro is a nice expression of Asamiya tea. In recent years, increasing demand for matcha has pushed many shaded gardens toward tencha production. To find a carefully crafted gyokuro still being made under these market pressures is something to appreciate.

When the dry leaf is first opened, a gentle sweetness of ripe fruit rises from the bag. Once the leaf is warmed in the kyusu, the aroma deepens into something savory and inviting, note of toasted cornflakes sweetness woven with the scent of "nira", garlic chives. The wet leaf continues this theme, releasing a clear nira-like aroma underscored by rich umami.


TASTE NOTES

First infusion: Shiny, oily yellow liquor with powerful umami. Rich notes of spinach, broccoli, and subtle garlic combine with natural sweetness. The umami is lingering, with a gentle punch that coats and stays on the tongue.

The second infusion, prepared at 50 °C for 45 seconds, shifts to a greener liquor while retaining much of the same character. A light bitterness appears at the edges, but it remains pleasant.

Even after steeping, the leaf retains value. Historically, leftover tea leaves appear in texts such as the 1771 Kusamakura Kaiseki Shukōchō, and modern cooks continue to use high-grade spent leaf in Japanese cuisine. The remaining fiber, protein, vitamin E, β-carotene, and residual catechins make the leaf nutritionally worthwhile, and when dried it can be incorporated into baking or other dishes. Feel free to dress the spent leaf with vinergar sauce, etc. and enjoy.


BREWING RECOMMENDATIONS

Leaf: appropriate for your vessel (around 8 g per 80 ml as a starting point)
1st infusion: 40 °C, 120 seconds
2nd infusion: 50 °C, about 45 seconds


Place of Origin: Asamiya, Koka city, Shiga Pref., Japan
Cultivars: Okumidori, Saemidori
Shading: 20 days

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