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Handpicked Hon-Gyokuro OKUMIDORI (2025)

Handpicked Hon-Gyokuro OKUMIDORI (2025)

Kanoa Tea

Kanoa's Handpicked Hon-Gyokuro OKUMIDORI is an exceptionally rare Japanese shaded tea made from the Okumidori cultivar and produced in Asahina, Shizuoka—one of the most valuable and respected Gyokuro-producing regions in Japan. Known as a true Gyokuro mecca, Asahina offers ideal natural conditions for shaded tea cultivation, resulting in teas of extraordinary depth and elegance.

Please refer to our Cultivar Lexicon as well.

Hon-Gyokuro: The Traditional Method

This tea is produced as Hon-Gyokuro, the most traditional and demanding style of Gyokuro production.

Authentic Hon-Gyokuro is defined by two essential elements:

  • Tana shading method – a traditional overhead structure that shades the tea plants before harvest
  • Hand-picking – only the youngest and most delicate leaves are carefully harvested by hand

This meticulous cultivation method enhances amino acids in the leaves and develops the characteristic deep umami, sweetness, and smooth texture of true Gyokuro.

Contents: 30 g (loose tea leaves)

Cultivar: OKUMIDORI (Single Cultivar)

Cultivation: From sustainable and environmentally friendly cultivation

Origin: Asahina, Shizuoka, Japan (Single Origin)

Brewing Instructions:
　・ Tea leaves: 3-4 g 
　・ Water temperature: 50-60°C (122°F)
　・ Water amount: 120-150ml  
　・ Steeping time: 3-4 minutes  

Refills: The tea can be re-steeped up to two additional times. With each subsequent infusion, the water temperature can be increased by about 10 °C, the water amount slightly increased, and the steeping time shortened. This gradual adjustment allows new layers of aroma to unfold, revealing how the flavour of the tea evolves with each infusion.

Taste Profile

Handpicked Hon-Gyokuro OKUMIDORI offers a refined and layered tasting experience:

  • deep, rounded umami
  • elegant natural sweetness
  • soft vegetal notes
  • silky mouthfeel with a long, clean finish

Extremely Limited Production

Because Hon-Gyokuro requires both traditional Tana shading and hand harvesting, production volumes are extremely small. Kanoa Tea receives less than 10 kg per year of this Handpicked Hon-Gyokuro OKUMIDORI from Asahina, making it one of the rarest teas in our collection.

The Kanoa Tea Philosophy

At Kanoa Tea, we work directly with our partner tea farmer in Shizuoka, selecting only extremely limited batches of exceptional teas. Our Handpicked Hon-Gyokuro series represents the pinnacle of Japanese tea craftsmanship — expressing the harmony of cultivar, terroir, and traditional cultivation methods.

€39,00 EUR
€39,00 EUR
€1.300,00 kg
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Handpicked Hon-Gyokuro OKUMIDORI (2025)

Authentic Handpicked Hon-Gyokuro from the Okumidori cultivar, traditionally grown under the Tana shading method in Asahina, Shizuoka—one of Japan’s most prestigious Gyokuro regions—with less than 10 kg available per year.

Deep umami richness with elegant natural sweetness, a silky mouthfeel, and a long, refined finish.

Kanoa Tea’s Handpicked Hon-Gyokuro OKUMIDORI is an exceptionally rare shaded tea produced in Asahina (Shizuoka), one of Japan’s most prestigious Gyokuro regions. Often regarded as a true Gyokuro mecca, Asahina is known for producing teas with remarkable elegance, depth, and clarity.

This tea is crafted as authentic Hon-Gyokuro, meaning it is produced using the traditional Tana shading method and harvested entirely by hand. Only the youngest tender shoots are selected, resulting in a tea of extraordinary refinement.

Because of the labour-intensive production and limited cultivation area, Kanoa Tea receives less than 10 kg per year of this Handpicked Hon-Gyokuro OKUMIDORI.

3 KEY FEATURES OF Handpicked OKUMIDORI

Authentic Hon-Gyokuro Production

Produced using the traditional Tana shading method and entirely handpicked, which defines true Hon-Gyokuro. This meticulous process enhances amino acids and creates the deep umami and smooth sweetness characteristic of the finest Gyokuro.

Rare Origin: Asahina Gyokuro Region

Grown in Asahina, Shizuoka, one of Japan’s most prestigious Gyokuro-producing regions and often regarded as a true Gyokuro mecca. The terroir produces teas with exceptional elegance, clarity, and depth.

Extremely Limited Availability

Due to traditional cultivation and hand harvesting, Kanoa Tea receives less than 10 kg per year of this Handpicked Hon-Gyokuro OKUMIDORI, making it one of the rarest teas in the Kanoa Tea collection.

White Flakes – A Natural Sign of Premium Gyokuro Quality

You may notice small white flakes on some of our Gyokuro tea leaves. These are natural amino acid crystals, mainly L-theanine, that can appear on very high-grade shaded teas such as Hon-Gyokuro. They form naturally during processing and are a sign of the tea’s high amino acid content, which contributes to the deep umami and smooth sweetness characteristic of exceptional Gyokuro.

The Gyokuro Brewing Process

  • First Infusion (50-60°C)

    The tea’s sweetness and deep umami come to life, creating a smooth and luxurious first sip. Steep for 2–3 minutes. If using handpicked Gyokuro, the leaves may require a little longer to fully unfold. Please observe the leaves and allow additional time if they have not yet completely opened.

  • Second Infusion (65-70°C)

    The flavours deepen, introducing gentle vegetal notes with subtle savouriness. Steep for 1-2 minutes.

  • Third Infusion (75-80°C)

    The final steep reveals a richer, slightly astringent character, finishing with a lasting, satisfying aftertaste. Steep for 30 seconds.

    For the third infusion, we recommend adding 1–2 teaspoons of Genmai (roasted rice) to the leaves. This creates a gentle Genmaicha-style infusion and allows you to enjoy a third unique flavour expression of Gyokuro.

How to Store Japanese Tea

Unopened Tea: Store in a cool, dark place away from heat and moisture, or wrap and freeze in an airtight bag for long-term storage, allowing it to return to room temperature before opening.

Opened Tea: Transfer to an airtight tea caddy or container, store in a cool, dark cupboard, and keep away from strong-smelling items to maintain its freshness and aroma.

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