Gyokuro Pinnacle (40g/1.41oz)

Nearly all of the highest grade Gyokuro and Matcha is grown in the Uji region of Japan. It is said that the Gyokuro grown specifically in the Inooka area of Uji is exceptionally excellent, so it is truly the finest quality Gyokuro available in Japan or anywhere in the world.

Geographical Feature
Inooka is a very small hill only about 0.5 mile (800m) in radius carved by the meandering waters of the Kizu river. The part of this hill which has been scraped away by the Kizu river has soil which is exceptionally rich in mineral clay. It is said this rich clay strongly affects the characteristic deep taste of Gyokuro grown in Inooka because nutrients filter through the clay differently than through sandy soil.

Effort to Grow
Tea leaves for Gyokuro are carefully grown under diffused sunlight for twenty days before harvesting, creating Teanin, which gives the tea a wonderfully sweet taste. Although generally Japanese tea is able to be harvested two to four times throughout the year, tea leaves for Gyokuro are harvested only once. It imposes a heavy burden on the tea trees to defuse the sunlight before harvesting. This is the reason why tea leaves for Gyokuro are harvested only once every year.

Tea trees for Gyokuro are fertilized three times as much as other kinds of tea, such as Sencha, in order to create the deep sweet taste which Gyokuro is known for and to protect the tea tree from the burden of defused sunlight before harvesting. The higher grades of Gyokuro which are hand-picked are given even more nutrients.

Tea leaves for the highest grade Gyokuro are picked only by skilled hands – not by machine. Picking by hand rather than by machine ensures that the leaves are accurately sorted. Though it is a slow process, hand-picking produces a tea of the highest quality. (For more information, click here.)

Breed of Tea Tree
Only a few breeds: Gokoh, Samidori, and Komakage are suitable for Gyokuro. It is very difficult for any other breeds to produce the deep sweet taste of Gyokuro. These rare breeds: Gokoh, Samidori, and Komakage are grown mainly in the Uji region.

To grow the finest-quality Gyokuro takes not only time and effort but also tea trees passed down from prior generations, geographically ideal soil conditions, and technical succession – it must be by the very grace of God that we can all enjoy excellent Gyokuro of this quality!




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Customer Review

No. Author Country Rating Read Date Added
01. Christopher Headrick Canada
47 09/21/2021
02. Scott C. United States
72 08/26/2021
03. Michele Ciriali Italy
897 08/18/2020
04. George Noel United States
1076 03/28/2020
05. Allen Manning - Tea Student United States
1220 01/19/2020
06. Lyall Moore Canada
1360 07/16/2019
07. Michael Noel United States
2210 09/27/2018
08. John O'Connell Australia
3004 09/26/2017
09. Nick Dulac Canada
5703 09/22/2011
5979 01/27/2010
11. Jose Passalacqua United States
6059 02/25/2009
12. Jayson Moss United States
5858 01/14/2009
13. jason parrish United States
6775 01/11/2007
14. Barbara C. Glancy United States
6916 06/17/2006

Current Reviews: 14 

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