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06.28.2018 shincha asamushi infusion

Tohei-san's GyokuroGarden Direct Green Tea


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Cultivar: Yabukita
Elevation: 250m
Harvest Date: May 10, 2018

Mr. Tohei-san is one of the top level Gyokuro artisans farmers in all of Japan. He cultivates Gyokuro according to the classic method of shading the tea bushes using rolls of woven straw thatch mats he weaves himself called "Komo." They are layered atop a frame so the mats do not directly touch the bushes. This technique is falling out of favor, often being replaced by black plastic mats. Tohei san shades his tea bushes for approximately 20 days prior to harvest.


Okabe, Fujieda, Shizuoka prefecture, Japan

Tasting Notes

This year, his Gyokuro has an elegant balance of umami and freshness that mountain grown tea is known for. Specific notes of porcini and king trumpet mushroom are present in the initial infusions, grounded in a delicious savory brothiness. Subtle hints of fresh mountain pine emerge in later infusions as the initial rich umami elegantly and gradually recedes.


Green tea


Leaf Amount
7 grams | 1 tbsp
Water Amount
8 ounces
Water Temperature
Steep Time
20 seconds

Traditional Preparation

Add 1 tbsp (7g) tea to a small (150ml/5oz) Kyusu teapot.
Use water cooled to 165°F.
Add water to just cover the tea leaves.
Infuse for 20 seconds and decant.
Repeat for another 4+ infusions, adding 5 seconds to each subsequent infusion.

Kyusu Brewing