Dento Hon Gyokuro Tsuyuhikari

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”.

Unique Gyokuro

The used variety Tsuyuhikari is known for its particular full bodied aroma and strong umami. Our producer from Hoshino has processed this particular variety into a unique Gyokuro.

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