Organic Zairai Gyokuro Blend

Introducing a beautiful new take on a noble style of tea.

Experience a beautifully balanced Gyokuro, where the rich, full-bodied umami of this classic tea is uplifted by a harmonious blend of Yabukita and Zairai cultivars.

Zairai is a wild, native cultivar of tea where each plant has unique traits (flavors, aromas, etc). The cultivar is genetically diverse because it is seed grown as opposed to propagated. Revered for its complexity,  Zairai's flavor experience can vary widely due to its intrinsic reflection of where it was grown and how varied climate and growing conditions can affect it from year to year. 

In this particular blend, Zairai's light and natural elegance smooths out Yabukita's strength – complementing and refining the robust character. The flavors perfectly meld for a silky umami taste. 

What is Gyokuro? 

Ah, gyokuro! The deep, satisfying sigh you hear after someone sips a cup of gyokuro? That happy human is experiencing one of the richest concentrations of umami you can experience in tea. Literally translating to "jade dew," gyokuro is made from Camellia sinensis leaves which are steamed and rolled like sencha, though a gyokuro can only be called so if the leaves have been shaded. First crafted in 1835, a producer initially covered their tea plants to protect from frost. Lo and behold, when they brewed the covered leaves they found the delicious taste of gyokuro! Shading styles and duration vary depending on the farmer and the region, but in general, the tea must be shaded enough to spur the plants to build a concentrated amount of sweet L-theanine — gyokuro's hallmark. A special tea indeed, gyokuro comprises less than 0.3% of Japan's tea production.

Tasting Notes:

Aroma: wild, golden pasturelands. Wide open spaces, fresh air. 

Flavor: pure silk with an English pea sweetness. Refined umami. 

Tea Details: 

Location: Suzuka, Mie. 

Harvest Season: Spring 

Cultivar: organic Zairai and Yabukita

Process: tea leaves grown in rich, clay soil are shaded about 18 days prior to harvest (just like tencha!). Shade-growing concentrates the sweet amino-acid L-theanine in the leaf, providing a deep and rich flavor and virtually no astringency. 

Brew Guide:

Amount: 5g (1.5tsp)

Water: 50ml of 105ºF (40º C) water. Cooler water is the way to go here! 

Time: 60 seconds, but you may brew up to 120 seconds depending on your preference for the first steep. For subsequent steeps, increase water quantity by 10ml and water temperature by 10º each steep. Remember to pour slowly! 

You may also try hotter temperatures for shorter periods of time. You'll experience a range of flavors. Using the guide above will give you a sweeter cup, while the hot/short brew method will extract more vegetal notes. Experiment! 

Tea for two? Try 10g of our tea with 100 ml of 104ºF water, and brew for 60-90 seconds. 

Make Iced Tea: our gyokuro is fantastic for both slow ice-steeping and cold brewing. 

Learn 3 different methodologies to make iced tea here.

Sold in either 50g or 100g bags. Store in a cool, dark location – or better yet, store refrigerated. Best consumed within 3 months.