Dento Hon Gyokuro Gokou

Our Yame Gyokuro is cultivated and processed according to the “Dento Hon” method. “Dento Hon” is a very basic and natural way to make tea. The tea bushes are not trimmed into rows as usually but let naturally grow. Such tea fields are not very picturesque and it makes it impossible to do harvest by machines but in return the reward is an extraordinary aroma. In addition, these tea bushes are at least 20 days prior to harvest with straw mats shaded. Does straw mats are called in Yame “Sumaki” while elsewhere they are called “Honzu”.

The used variety “Gokou” is known for a lot of umami. This cultivar is therefore particular for Gyokuro and Matcha used. Our producer from Hoshino has also this particular variety processed into a top gyokuro which sets the top level for umami even higher.

Harvest season: Spring
Aroma: sweet and dense with a huge amount of umami
Terroir: Hoshino, Prefecture Fukuoka, Japan
Varietal: Gokou
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.