Gyokuro Superior

Quite a few Japanese green teas boast a strong umami taste. Often, this means there is a somewhat raw sensation that tastes “meaty,” but rarely is umami as precisely defined as in this Gyokuro. It may sound contradictory, but this tea’s taste is both subtle and distinct. Those in the know are aware that top-notch Gyokuro often reminds one of chicken broth, but this one also offers a variety of select garden legumes. However, the broth aroma is never overwhelming and leaves room for a fine note of spring grass.

Hoshino Village in Yame City, Fukuoka, is renowned as the spiritual home of Gyokuro, producing some of Japan’s finest teas. Nestled in a mountainous terroir ideal for shaded cultivation, the village is known for meticulous traditional craftsmanship. Gyokuro grown here using time-honored methods is called “Traditional Hon Gyokuro,” a name reserved for teas cultivated and harvested strictly by inherited artisanal techniques, preserving a rare traditional style.

Traditional Hon Gyokuro is grown using a “natural training” method where tea bushes are left unpruned to grow naturally. When new shoots reach one to one-and-a-half leaves, the plants are shaded to develop their flavor. Instead of synthetic nets, the tea is covered with “sumaki,” woven rice straw, for at least 20 days. This natural cover blocks over 95% of sunlight, promoting a deep, umami-rich character in the leaves. 

While most tea gardens use machines, Traditional Hon Gyokuro is still hand-harvested leaf by leaf. This careful picking selects only the finest shoots and highlights the tea’s premium quality. The result is a Gyokuro of exceptional finesse, made with great care. Each sip offers rich sweetness and a smooth, layered flavor with remarkable depth.

This tea is delivered directly from the fields through close collaboration with dedicated farmers. This direct connection preserves the freshness, integrity, and unique character of Hoshino’s Traditional Hon Gyokuro.