Dento Hon Gyokuro Okumidori

This Yame Gyokuro was 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 shaded with straw mats. Does straw mats are called in Yame “Sumaki” while elsewhere they are called “Honzu”.

Gyokuro from Hoshino

The used variety Okumidori is known for its particular aroma and deep green color. Our producer from Hoshino has processed this particular variety into a unique Gyokuro.

Harvest season: Spring
Taste: full bodied and complex
Terroir: Hoshino, Prefecture Fukuoka, Japan
Varietal: Okumidori
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.