The Most Valuable, Rare, Luxury, High-End Japanese Green Tea
Yame Dentou Hon Gyokuro
Among the "Japanese teas", this is the rarest, most expensive, and most difficult-to-find luxury green tea, called "Yame Dentou Hon Gyokuro"
There are standards for products that can be called "Yame's Dentou Hon Gyokuro".
“Yame Traditional Hon Gyokuro” is GI certified and protected by the Japanese government & country. Therefore, there are strict standards are set for products that can be called or can be named “Yame Dentou Hon Gyokuro“.
Yame is the number one product area of Gyokuro in Japan, and the only Gyokuro made in Yame, made with the “traditional technique” that has been preserved for over 110 years since the Meiji period is able to be named and called “Yame Dento Hon Gyokuro”.
1. 「Sizen Jitate」
First of all, “Yame Dento Hon Gyokuro” is not grown in a short, rounded “tea plantation” that we imagine as a “tea plantation”. It is grown using a technique called “Sizen Jitate,” in which sufficient nutrients are stored in each tea bud.
Tea field of "Yame Dento Hon Gyokuro"
2. 「Tana Hifuku ( Shelf Covering )」
Gyokuro is made by covering the tea plants for 16 days or more when the new shoots appear. This allows the tea leaves to contain a large amount of amino acids, such as theanine, which is a component of umami. In general, chemical fiber materials are used for this coating, but in the case of “Yame Dento Hon Gyokuro“, rice straw, called “sumaki”, and natural materials such as reeds are used. Compared to chemical fiber materials, the temperature and humidity environment inside the coating is suitable for the growth of tea buds, and the “Sizen Jitate” delivers sufficient nutrients to each tea bud, resulting in a bright green color and luster.
Covering the shelf of “Yame Dento Hon Gyokuro”
3. 「Tezumi ( Hand-Picked )」
Today, tea picking is picked using a tea-picking machine, but in the case of “Yame Dento Hon Gyokuro”, the sprouts are picked by hand. Picked only soft parts of the sprouts by “hand”, can be harvested them evenly and uniformly.
"Hand-picking" of "Yame Traditional Hon Gyokuro"
Breathtakingly beautiful "Yame Dentou Hon Gyokuro'' Tea Leaves
Only Gyokuro made with this “traditional methods” can be called “Yame Dentou Hon Gyokuro”. Therefore, the tea leaves of “Yame Dento Hon Gyokuro” are breathtakingly beautiful, rare and luxurious.
「Yame Dentou Hon Gyokuro」
Takumi's "Yame Dentou Hon Gyokuro"
Phantom Drop
「Yame Dentou Hon Gyokuro」
Luxury & High Quality "Yame Tea"
The reason why “Yame tea” is delicious
With an average annual temperature of 15.2°C and an annual rainfall of 2,019 mm, the temperature difference between morning and evening caused by the location conditions results in "morning fog", which is empirically considered to be a suitable place for high-quality tea production. In addition, the larger the temperature difference, the more the plant's respiration is suppressed at night, and more nutrients such as amino acids, which are the components of umami, are stored.
Authentic "Yame tea"
Green Tea from the “Award Winning Tea Garden”
“Yamecha (Yame tea)” is sold everywhere. However, “Yamecha (Yame tea)” is the most expensive tea in Japan, so “100% Yamecha (Green Tea 100% produced in Yame)” is surprisingly rare. Furthermore, “ The Single Origin” “Yamecha (Yame tea)” is much more rare. Mukoh / Mukou Matcha sticks to the real thing. We sell Genuine and Rare “100% Yamecha (Yame tea)” that is carefully grown by tea farmers who have been passed down for generations.
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