“A day’s idleness in the garden work is worth one point, and ten seconds’ hesitation in tea-making is worth two.”
My grandfather’s words meant a lot to me, and as I work in the garden, making and finishing tea, I feel connected to what he was saying. When I started this job, I hated my grandfather, he was very strict, and it was easy for me to rebel against him and say, “I’m going to surpass my grandfather and shut him up! But the more I do, the more I feel his greatness. I don’t know what will happen to the tea garden in the future. When it does, I’ll be angry with him, I’ll be taught by him, I’ll learn from him, I’ll learn from him, I’ll learn from him.
We will continue to work on the gyokuro cultivation so that it will be something that people can continue to drink forever, inheriting firmly the genuine gyokuro production that my grandfather has made, not the gyokuro production that has adapted to the times.
Because we put everything into making the best possible gyokuro, we can only make a small quantity, but we hope you enjoy the differences between the varieties.
It has a fresh, covering aroma and an elegant, unconventional taste and sweetness.
Elegant flavour. The taste is mellow and full of flavour.
High quality aroma. It has a more intense flavour in the autumn and winter, when it is more mature than new tea.
It has a deep flavour that combines well with the covering aroma of gyokuro when it is finished.
Due to its strong flavour and sweetness, it is delicious when brewed with boiling water. Also recommended for oatmeal.
The thickest part of the leaf flesh is collected and concentrated to give a rich taste.
Gyokuro’s unique covering aroma and refined taste.