Hikari Gyokuro Yamanami

Shaded gyokuro (24 days of shading) from bushes of the rare Yamanami cultivar. The leaves are shaped into small, even needles of a dark green color and possess a rich floral aroma. The light-colored infusion offers a delicate, clear, subtle flavor and a sweet, spicy aroma with notes of nuts and toasted bread in the aftertaste.

How to brew Gyokuro

These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 20, 30, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. 

Yamanami

is a rather rare Japanese cultivar registered in 1965, developed at a research center in Miyazaki on the island of Kyushu. Its origins, however, are unusual—unlike most Japanese cultivars, it does not stem from traditional domestic lines, but was selected from seeds originating from China’s Hubei province. It is precisely this distinct genetic lineage that is reflected in its character: Yamanami produces distinctive, aromatic infusions with a unique profile and is prized for its ability to well express the character of the mountainous regions where it is often grown.