Superior Japanese Green
Tea
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 | 1.
The Uniqueness of Yamashita Gyokuro Tea | | Yamashita
Gyokuro Tea has two qualities that make it so very special. First, proper soil
is selected with the exact quality of nutrition and moisture. Leaves are hand
selected and manually kneaded or"pressed." These two exceptional aspects
are impossible to maintain at large-scale tea gardens. Every step of the production
is verified with the craftsman's own eyes and the touch of his own hands. This
relentless individual care assures best results for superb taste and superior
quality of the tea. Each step of the manufacturing process is checked making adjustments
according to the particular climate of that year. Permitting enough time to cultivate
the leaves slowly is the basis for the Yamashita Gyokuro production. Carefully
supervised cultivation under the best conditions ensures no trace of bitterness
but only the typical Gyokuro sweetness. |  |
| 2.
Very careful selection by hand picking the tea leaves one at a time | Yamashita
Gyokuro tea is picked entirely by hand.
This personal unique manner of hand
picking (Shigokitsumi)
ensures Gyokuro leaves are protected from the damage
caused by scissors or harvest machinery. For this reason,
it is only possible
to harvest just a few kilograms a day.
Furthermore, since the percentage of
water in tea leaves
is very high only 15% of the initial weight will remain
after the leaves are processed. ( 3 kilograms of tea leaves
take about
4 to 5 hrs of hand pressing and will result in
500 grams of delicious tea.) 
Tea
Picking (Animation)
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| 3.
Exclusive Japanese steaming process | Following
the Shigokitsumi (hand picked) harvest, the leaves are treated with high temperature
steam and then instantaneously cooled off. Mr. Yamashita has improved these steps
over many years of experience. This very important steaming process prevents any
further fermentation of the green tea. The success of this 'steaming' greatly
influences the quality of all further processing. |  |
| 4.
Dedication to manual pressing | Mr.
Yamashita insists that all further steps of the manufacture are done by manual
pressing of the leaves. In modern Japan the manual kneading of tea has become
an absolute oddity.
Most gyokuro producers have abandoned this tedious and
time-consuming 'old-fashioned' method. But it is exactly this part of the manufacture
that enables the expert craftsman to scrutinize the produce thoroughly and to
eliminate all pieces that are damaged.
This indeed is the very heart of the
exceptional Yamashita Gyokuro production.
Tea
Processing (Animation) |  |
| 5.
The finishing skillful touch | The
last stage of the masterful procedure is called 'itazuri'.
Because the water
content of the tea cultivated in this geographical area is high, it is necessary
to add another rubbing of the tea. This part of the process is an exclusive tradition
only observed in the Kyoto area: 30 minutes of itazuri at the end of this amazing
cycle. |  |
| 6.
Proper enjoyment of Yamashita Gyokuro | |
For achieving the best
taste of Yamashita Gyokuro the right temperature of the hot water is of utmost
importance.
Exceedingly hot water (70 - 100 ℃) may cause some astringency
and diminuishes the uniquely sweet aroma that makes Gyokuro so enjoyable and special.
Superior quality Gyokuro needs an extraction time of approximately 2 minutes and
the water temperature should be about 40 ℃ (the same as for a warm bath) in order
to attain the best consistency and a flavor that surpasses all previously experienced
savors of tea.
Taking a sip of this high quality tea for the first time a
gentleman in England exclaimed: " This is like soup! "
What a true
and fitting expression!
Please take plenty of time to infuse this tea and
let it slowly spread on your tongue. Then you will experience the same sensational
Gyokuro flavor that seems to linger in your mouth forever.
How
to prepare delicious Gyokuro | 
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