Gyokuro Dentou Hon Yame Hoshino (Hand Plucked)

About Gyokuro Dentou Hon Yame Hoshino (Hand Plucked)

Our Gyokuro Dentou Hon is produced in Yame by a first-generation farmer called Eshima San who grows nationally acclaimed green teas in Hoshino in the Fukoka prefecture. His tea gardens are nestled deep within mountainous evergreen forests with freshwater streams trickling down the slopes into the main river. His Gyokuro is composed of long, deep green needles of tea that create an infusion that is dense with sweet umami flavour and an almost soupy, marine-like quality, bursting with fresh verdant notes. Multiple infusions reveal further complexities and should be savoured slowly, followed by a small Japanese sweet or treat to prolong the experience.

About

Gyokuro Dentou Hon is the only refined green tea that holds the "GI Authentication" issued by the Japanese government to uphold the relationship between production areas and products. Yame was once an area known for poorer quality green teas yet, these days, it is widely celebrated as a centre of the highest quality production, hence its protected status.

Cultivation & Processing

This Japanese green tea is produced following the traditional technique of growing tea branches naturally, shading them with shelves made of woven natural straw, and finally plucking only the top " tea buds" by hand.

Effects

Regarded in Japan as a kind of medicine, Dentou Hon is rich with amino acids, particularly theanine which promotes a sense of overall wellbeing and alertness. The caffeine in this tea offers an excellent energy boost, while its other properties help to support the heart, gut, and skin.

How to Enjoy

Gyokuro Dentou Hon is meant to be enjoyed as a real experience, which means it should be made carefully and deliberately and sipped slowly over multiple infusions. Once you have used the tea leaves, they can be dipped lightly in vinegar and salt and enjoyed as a snack, too. For the Japanese traditional brewing method, use only 100ml and 6g of tea leaves for 20 seconds.