Kurihara Tea Farm
Kurihara Tea Farm: Den - Traditional Heritage Gyokuro 2024
Kurihara Tea Farm: Den - Traditional Heritage Gyokuro 2024
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Heritage Grade, Gyokuro Den 伝 (Tradition)
from Kurihara Tea Garden
20g | 100g
Gyokuro tea is grown beneath shading, reducing sunlight by around 85%. This allows the leaves to mature without obtaining bitterness. The results is an ultra delicate green tea with an extremely sweet taste profile.
Kurihara Tea's Heritage Gyokuro is grown beneath traditional, handmade bamboo and/or straw shading. The moisture that drips from this natural shading flavours the tea leaves.
This Traditional Gyokuro is shaded for three weeks before being machine harvested. The tea leaves are given a medium steam however due to their delicate nature the resulting tea is more similar to a fukamuhi or deep steamed tea.
Steeping Notes: 5g | 100ml | 50°C | 60sec, Second infusion: 100ml | 60°C | 30sec
- Name: Kurihara Heritage Gyokuro Tea
- Ingredients: Green tea
- Harvest: May 2024
- Region: Yabemura village, Yame, Fukuoka
- Notes: Shaded for 3 weeks before harvest, handpicked.
- We highly recommend using the spent leaves in cooking. Add them to some rice for onigiri, mix them into a salad or even just add some soy sauce and eat as a side dish with a main meal.
About Kurihara Tea Farm:
Specialists in gyokuro tea leaf cultivation and processing, the Kurihara family began in 1922 as a wholesaler. In 1942 the first master decided to move his wholesale business to the Yame region, famed for its Yamecha, and start growing tea himself. His son, Kippei Kurihara is now a respected member of the Yame City legislature while sons Yuji and Akio begin to take over the tea agriculture business.
Customer Reviews
I’ve tried a fair few Gyokuros over the years, but this one? Next level. You can really taste the care that’s gone into growing and processing it.
When I opened the bag, the smell hit me straight away—sweet, umami-rich, almost like nori mixed with fresh-cut grass and a bit of steamed veg. The leaves are long, dark green, and have that beautiful glossy look that tells you they’ve been properly shaded.
I followed the recommended brewing instructions—5g, 100ml water at 50°C for 60 seconds—and wow. The first infusion was incredibly deep and almost savoury, and the most umami I've ever experienced from a tea. Honestly one of the best Gyokuros I’ve had. It’s rich and full of depth without any astringency.
Also—don’t throw away the used leaves! I mixed mine with a little soy sauce and rice, and it was unreal.
Thank you so much for the great review. I'm delighted you are happy with this tea. It is truly special! Happy sipping
Arrived fast
Delicious, buttery and full of umami flavours, I brewed this using a shiboridashi to let the leaves fully unfurl. I used the recipe provided but I’m going to experiment with water temperatures and water/tea ratios to find an even better flavour profile
So glad you enjoied this Gyokuro. We always reccomend playing with the brewing perameters to find your favorite infusion. We would love to hear how you enjoy it best!