GYOKURO - CHIYOMUKASHI

A journey into the heart of Nishio's tea tradition

Gyokuro Chiyomukashi is produced from the Saemidori variety with meticulous care, following ancient traditional Gyokuro techniques.

It has a sweet, smooth, and intensely umami flavor. On the palate, it's velvety, almost creamy, with notes reminiscent of fresh vegetables and chestnuts. No bitterness, no astringency: just a natural sweetness and a long, clean aftertaste. A tea to be savored slowly.

The final pasteurization process highlights the authentic flavor through unparalleled craftsmanship. This traditional Gyokuro represents the harmony between nature and the tradition of the Nishio community, an area famous for matcha but full of other treasures waiting to be discovered.

Gyokuro is a high-quality Japanese green tea, known for shading the plants for about three weeks, which increases its sweetness and umami, while decreasing its bitterness and astringency: the Inagaki family's Gyokuro Chiyomukashi is proof of this.

During the shading phase, the degree of shade begins at around 70% and is progressively increased until it exceeds 90% shortly before harvest. Direct exposure to sunlight stimulates photosynthesis in the leaves, a process that leads to increased production of catechins, responsible for a more bitter flavor. Conversely, limiting light and therefore photosynthesis favors the accumulation of theanine, an amino acid that gives tea its sweetness and umami. For this reason, special shades are used in the production of gyokuro to shield the tea from sunlight, thus allowing the tea's aromatic profile to be modulated by controlling photosynthetic activity.

Nishio, after Kyoto, is the second largest producer of Tencha. This area is famous for its tea production, especially matcha (but not only), of the highest quality, and this matcha from Mr. Inagaki is proof of this. Homeido Chaten (chaten), the Homeido tea shop, has very important historical origins, having begun its activity about 120 years ago, in the distant Meiji era (1868-1912), and has been passed down from generation to generation.

Main features of Gyokuro - Chiyomukashi

• Producer : Inagaki Family
• Cultivar : Saemidori
• Quantity : 100 grams
• Origin : Grown in the Nishio area, renowned for producing the highest quality tea.
• Flavor : Gyokuro has a velvety flavor, with notes reminiscent of fresh vegetables and chestnuts. It lacks astringency and is very sweet, especially when served cold. When served hot, the flavor diversifies, becoming more complex but still sweet.
• Color : A bright, intense light green, typical of gyokuro saemidori
• Production Process : Produced following the strict JAS (Japanese Agricultural Standard) standards, ensuring the highest quality and purity.

How to prepare Gyokuro - Chiyomukashi

HOT GYOKURO

1. Place 6 g of gyokuro leaves in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
2. Boil about 80 ml of water, and then let it cool to 40/50 degrees (to cool quickly, it's recommended to pour the hot water into another container; the water will cool by about 10 degrees). It's also advisable to use a thermometer to check the temperature.
3. Pour the water into the teapot and wait 1 minute.
4. Pour slowly for a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Pour until the last drop. Since Gyokuro is dense and rich in umami, it's best served in small cups and in small quantities.
5. For future infusions, immediately pour the tea after pouring the water into the teapot. Gradually increase the water temperature.

COLD GYOKURO

1. Pour cold water into a container and add some ice.
2. 7 to 15 g of leaves (choose based on your desired strength) in the teapot. Once you've tried this amount, increase or decrease the leaves according to your preference.
3. Pour the water into the teapot and wait 5 minutes.
4. Pour slowly for a smooth, harmonious cup of tea. If you're making tea for multiple people, pour a little at a time into each cup to balance the intensity and color. Pour until the last drop. Since Gyokuro is dense and rich in umami, it's best served in small cups and in small quantities.
5. For future infusions, immediately pour the tea after pouring the water into the teapot. Gradually increase the water temperature or continue to pour it cold.

Conservation

To preserve freshness, once opened, we recommend sealing the sachet tightly and storing it in a cool, dry place (not the refrigerator), away from direct light. Once opened, consume within one month.

To store, the closed and unopened package should be kept in a cold place such as the refrigerator for up to approximately 6 months.

Why choose Gyokuro - Chiyomukashi?

• Origin of excellence – Nishio is one of Japan's most renowned areas for the production of shaded tea, thanks to its favorable climate and the experience of the growers.

• Premium Cultivar – Saemidori is a premium variety, chosen for its natural sweetness, vivid green color, and low astringency.

• Rich and velvety umami – The flavor is full, enveloping and deeply umami, with notes of sweet vegetables, chestnut and nori seaweed, without bitterness.

• Small reality : It is produced by Mr. and Mrs. Inagaki in small quantities, putting passion and a lot of knowledge into it.

This product complies with the strict methods imposed by the JAS (Japanese Agricultural Standard) and is therefore organic.