2018 Gyokuro Saito Hand-Picked green tea

Gyokuro Saito Hand-Picked

$37.50

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Green Tea

 

Gyokuro Saito Hand-Picked

 

Organic: Shizuoka Organic Tea Farmers Union (SOTFU)


Jien-cha: completely farmer grown and processed tea
Tea Farmer: Mr. Saito

 

Hand-Picked
Grade:
Ichibancha
Oxidation:
none
Manufacture:
steamed and oven-fired (baked)
Steaming Method:
Asamushi (light)

 

Appearance: deep, forest green in color, and comprised of long, needle-like leaves
Flavor: delicately sweet, slightly chewy, rich and buttery mouth-feel. The flavor is lightly vegetal, direct, ultra-smooth and full. There is absolutely no astringency or grassy bitterness in this tea
Aroma: fresh and woodsy, and slightly floral
Liquor: bright green with a fetching yellowish cast

 

Packaging: vacuum-packed in Japan in a classic foil envelope
Net Weight:
25 grams

 

 

 

Honyama Tea Harvesting Area
Shizuoka Prefecture, Japan

2018 1st Spring Pluck Ichibancha
(May, June)

Steeping:

 

Japan makes many styles of green tea, and each type requires its own steeping parameters. It is easier to mis-step with Japanese green tea than it is with Chinese green tea because Japanese green teas are more sensitive to water temperature and length of time in the water. Sweetness/astringency in Japanese teas can be influenced by steeping technique. It is important to know for each tea you have what water temperature and steeping time is appropriate.

The reason for this is that premium, spring-plucked Japanese green tea contains a large amount of amino acids and a lesser degree of tannin, which is what makes a tea bitter. Steeping Japanese green tea in cooler water encourages the amino acids to release into the steeping liquid, but not the tannins.

 

We follow our mentor Mr. Saito’s instructions for steeping his tea and he has been spot on.

 

However, we decided to see if we could come up with two different measurements of tea – one for those who like their Japanese green tea lighter and another for those who prefer a fuller dimension of flavor.

What was interesting is that the tea did not become astringent when we used 4 grams of leaf (twice the usual amount).  In fact, the larger quantity of leaf brought a more complete fullness of flavor to the liquor without any bitterness. We tried this test with all the tea from the Shizuoka Organic Tea Farmers Union, and found that across the board these two measures worked beautifully.

 

And for us, Bob preferred the tea steeped with 2 grams of leaf while I preferred the same tea made with 4 grams of leaf.

 

Steeping Instructions:

 

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water

Steep 1-2 infusions at 1 minute each
Water temperature should be 160°F – 170°F

 

Re-steeping:

 

Japanese green teas can generally be re-steeped with delicious results.

We recommend:

4 ounces of water cooled to 160°F
1 minute re-steep
Steep as many times as you can until the flavor is diminished.

 

 

This tea is classified as Jien-cha, a term that means that it has been grown, processed and packed by a tea farmer.

 

This is an uncommon situation in Japan regarding tea. Most Japanese tea is manufactured in a small or large tea factory by a company that does not own its own tea gardens. Instead, the factory purchases aracha (stable, semi-processed leaf) from various tea farmers and blends different lots of aracha together to arrive at the flavor that they want. These teas are sold under the label of the tea company and the origin of the tea is usually unknown to the consumer.

 

While it is unusual for a tea farmer to process his own tea, this is an accomplishment that Mr. Saito and the other members of the Shizuoka Organic Tea Farmers Union are proud of. Jien-cha gives them total control over the finished tea, and also allows them to put all their years of knowledge about tea cultivation and manufacture into making truly delicious artisan tea.

2018 marks the 6th year that we have offered Gyokuro green tea from Mr. Saito, and it sells out every year. This production of hand-picked, organically-grown Gyokuro leaf is some of the most premium tea available in all of Japan and we here at Tea Trekker are deeply honored that Mr Saito allows us to offer it to our customers.

Saito’s tea gardens are in Honyama, which many believe to be the area that historically has produced the finest tea in Shizuoka Prefecture. Saito’s tea fields are located in the mountains near the Warashina River. The environment of these tea fields is pristine and filled with natural beauty, healthy plants, birds, insects and all the good components of a thriving tea garden.

It is, in fact, the only organic Gyokuro leaf grown in Shizuoka Prefecture. Again this year we selected his top top top grade of hand-picked Gyokuro, a true rarity, of which he has been very proud for the last few years and most excited to offer us again this year. While it is more expensive than his ‘traditional,’ sheared Gyokuro that we initially stocked when we first met him, we believe that his hand-picked Gyokuro is a wonderful opportunity for our customers to try a very special tea that is limited in production and that usually sells out in a few days in the Japanese tea market.

Gyokuro is a shade-grown tea. Saito covers his tea bushes for 30-35 days, which is about 1.5 weeks longer than most shade-grown tea growers keep their tea covered. Shading the tea bushes from the sun alters the normal chemistry of the leaf that is being produced by increasing the chlorophyll content. Saito also shades his bushes more darkly than other shaded-tea bush growers. This is particularly difficult to do with organically-grown bushes, as it stresses the plants; so they must be incredibly healthy before, during and after this portion of the spring growing season. The bushes must be coming out of their dormant period following the previous year’s harvest with a sturdy and healthy resting period under their belt, and then experience an early spring that encourages quick and thorough, healthy growth. Then, following the harvest they must be pruned and tended carefully to prepare them for the rejuvenation period that will ensure that the tea bushes revive and are ready for the next season’s growth the following spring. It is quite difficult to grow super healthy tea bushes completely under organic principles, especially year after year, and to nurture bushes that become seasoned and mature, like a good friend.

As a result of this longer and carefully-monitored shading, Gyokuro Saito Hand-Picked is rich with both chlorophyll and abundant amino acids. The leaf is darker in color than most other green tea, and the tea liquor, though light in color, has a high degree of umami – the quality of taste in some foodstuffs that is expressed by a slightly ‘chewy’, rich and buttery mouth-feel. The flavor is lightly vegetal, direct, ultra-smooth and full, and delicately sweet. There is absolutely no astringency or grassy bitterness in this tea.

Gyokuro Saito Hand-Picked green tea is deep forest green in color, and is comprised of super long, needle-like leaves. The aroma of the dried tea is fresh and woodsy, and abundantly sweet.

This leaf, due to its having been hand-picked at a longer length and in part because of the unique firing that Saito gives it, will be shelf-stable much longer than most Gyokuro teas. One should expect 3 or 4 careful steepings from this leaf.

Saito has worked for more than 20 years to obtain this level of quality in his Gyokuro tea. His tea is comprised of an abundance of long, thin needle-shaped leaves and a small percentage of broken pieces. The beautiful appearance of this Gyokuro reflects the care and craftsmanship given to both the fresh leaf and to the leaf as it is processed by Saito during the leaf manufacture.

Fans of Mr. Saito may recall that he suffered the loss of most of his tea in the spring of 2015 when he had a fire in his warehouse. We received a small first order that year and then nothing else until the following year (last year). We are pleased to report that his garden has suffered no serious permanent damage from the warehouse and living quarters fire of two years ago, and he is back to full production. Saito’s tea gardens are thriving, and his tea is as tasty as, or even better than when Mary Lou first met him in the autumn of 2012.

Want to know more?

Shizuoka Organic Tea Farmers Union