Gyokuro Temomi Samidori

Hand-harvested Gyokuro, a rarity even in Japan, was shaded for 40 days using the Honzu method and then expertly hand-rolled on a charcoal-heated Hoiro table in small batches of around 700 grams.

HONZU shading is the most traditional shading method. The Honzu method, more than 400 years old, uses the same shelf system as Kanreisha sheet shading, but uses reed canvas instead of synthetic fabric as the first layer of shading. Although the reed sieve is significantly more difficult to prepare and its construction is more expensive, it allows more air and moisture to be supplied to the plant, which is why higher quality and more complex teas are produced in this way. Additional layers of shading are added by placing straw mats over the reed netting.

TEMOMICHA (hand-rolled tea) usually refers to extremely rare hand-rolled sencha. Temomi Gyokuro is even rarer. Historically, all Gyokuro was hand-rolled, however the mechanization of this rolling process has allowed farmers to produce Senchu ​​and Gyokuro faster and cheaper. Hand rolling would have died out if it weren't for the various Temomi conservation associations that have turned this fading tradition into an annual top rated competition. Currently extremely rare, hand-rolled teas are made from the highest quality leaves and processed to perfection.
Like all Gyokuro teas, this tea has first been steamed to deactivate the oxidizing enzymes. To keep the leaves intact and retain their fresh flavor, Temomicha is steamed very easily. From there, the leaves are rolled in a multi-step process designed to break down cell walls, equalize moisture, dry the leaves, and finally shape them into tightly coiled needles. The entire process takes over six hours and takes place on a specialized table called a Hoiro, which is covered with Washi paper and heated from below with charcoal.

The completely handmade nature of this tea is evident in all its aspects: the perfect needles, the exquisite "ooika" aroma, the intact leaves that develop during steeping, and the deep and complex Umami flavor.

5g of tea
50ml of filtered, soft water with a temperature of 45℃
150s infusing

The tea is multi-infused. We recommend that you prepare it in 3-4 infusions.
In other infusions, shorten the tea steeping time in 30 second intervals.

Country of Origin: Japan
Area: Kyoto, Uji
Plantation: Terauchi
Cultivar: Samidori
Package contents: 25g
Minimum shelf life: Exact date always indicated on the product packaging.