Matcha Konomi Organic Japanese Gyokuro loose-leaf tea — 100g first-harvest Saemidori, shaded 20 days, umami-rich & smooth

Matcha Konomi Organic Japanese Gyokuro is a premium, small-batch loose-leaf tea made from first-harvest Saemidori leaves shaded for about 20 days, delivering a smooth, well-balanced cup.

This Gyokuro comes from carefully tended tea plots in Kagoshima Prefecture and is harvested as the initial flush to capture delicate amino acids and natural sweetness. Shading for approximately 20 days concentrates umami and softens bitterness, while small-batch processing preserves the nuanced aroma and vivid green color. The leaves are sold loose—ideal for traditional brewing and multiple infusions.

How should I brew this premium Gyokuro for best flavor?

Brew Gyokuro with lower water temperature and a higher leaf-to-water ratio to unlock its concentrated umami and sweet notes. Multiple short infusions help reveal evolving flavors across steeps.

• Use 1.5–2.5 g tea per 60–80 ml water (about 3–5 g per 250 ml depending on preference).
• Heat water to 50–60°C (122–140°F), not boiling.
• Steep 60–90 seconds for the first infusion; reduce to 30–60 seconds for subsequent brews.
• Rinse the teaware briefly with hot water to stabilize temperature.

What makes this Gyokuro different from other Japanese green teas?

This Gyokuro is produced from the Saemidori cultivar and harvested as the first flush, then shaded for ~20 days, which intensifies umami and yields a velvety mouthfeel. Small-batch organic farming and local processing in Kagoshima retain clarity of flavor and aroma.

• First-harvest leaves offer sweeter, more refined taste than later flushes.
• Shading increases amino acids and reduces astringency.
• Saemidori cultivar contributes bright color and balanced profile.
• Organic practices avoid synthetic pesticides and emphasize leaf quality.

How can I store this loose-leaf Gyokuro to keep it fresh?

Gyokuro is sensitive to light, heat, oxygen, and moisture—store it in a cool, dark place in an airtight container. For longer-term freshness, keep the pouch sealed or transfer to an opaque tin, and refrigerate if you won't use it quickly.

• Seal the original bag or use an airtight opaque tin.
• Avoid direct sunlight, humidity, and strong odors.
• For storage beyond a few weeks, keep refrigerated in an airtight container.
• Bring to room temperature before opening refrigerated tea to avoid condensation.

Can this Gyokuro be enjoyed other ways besides hot brewing?

Yes—while traditionally brewed hot to appreciate subtleties, this Gyokuro also works well as a chilled infusion or in gentle culinary applications. Its concentrated umami and sweet notes complement cold teas, light syrups, and delicate desserts.

• Cold-brew by steeping leaves in cold water for 4–8 hours for a smooth, sweet infusion.
• Use small amounts in matcha-like pastes or dessert sauces for flavor boost.
• Steep and chill for iced tea; avoid prolonged exposure to light to preserve color.
• Use leftover cooled brews in smoothies or panna cotta for nuanced green-tea flavor.

Who is this for: Matcha Konomi Organic Japanese Gyokuro is aimed at green-tea enthusiasts, home brewers who value single-origin, small-batch teas, and cooks or bartenders seeking a refined tea ingredient. It suits anyone wanting a high-quality loose-leaf Gyokuro from Kagoshima—especially those who appreciate controlled shading, first-harvest clarity, and organic production.

Ingredients

Gyokuro Green Tea