We were so lucky to be connected with Mr. Yabuzaki on our 2025 sourcing trip to Japan. He has been crafting all kinds of kabuseicha (shade-grown tea) but specializes in gyokuro. This particular gyokuro has an incredible flavor profile. The aroma is rich and intoxicating and produces deep, thick flavors of steamed greens highlighted by a sweeter, vibrant notes of edamame. The flavor coats your whole mouth and lingers long after each sip.
After tasting this organic, hand-picked gyokuro, I immediately reached out to schedule a visit to see his gardens and operation. Mr. Yabuzaki manages several small tea gardens tucked into cedar-studded hills in the Asahina region of Shizuoka. His passion for his craft is apparent as he greets every tea picker and plant with infectious affection and attention. You can taste the care and attention he pours into his teas with each sip.
We are only able to procure 8kg of this fantastic tea for the year, so it won't last long.
Process: organic
Origin: Shizuoka, Japan
Harvest: 2025
Process: organic
Origin: Shizuoka, Japan
Harvest: 2025
• Kabuseicha (shaded tea)
• Blend of cultivars cultivar
• Grown and finished by Mr. Yabuzaki
• Ultra rich and brothy
• Eat the leaves after steeping
• 6g (2tsp) tea per 8oz. water
• Steep 2 minute in 120°-130°F water
• Re-steep for 30 seconds, up to 3 times
This tea is best steeped in a side-handled kyusu
After steeping 3-4 times, eat the leaves with some shoyu, dashi or ponzu!
Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.
• 3g tea per 8oz. water
• Steep 3 minutes in 130°-140° water
• Re-steep one more time for 2-3 minutes (if desired)
