PRE-ORDER Organic Shukou Gyokuro—Shincha 2026

First harvest organic gyokuro made from the Saemidori cultivar and produced in Makizono, Kagoshima by Mr. Nishi, known for his exceptional organic cultivation methods.

The tea takes its name from the rich character of gyokuro, with “kou” (light) symbolizing brightness and “shu” (pearl) referring to something precious and pure.

To produce high-quality gyokuro, the tea plants are shaded for 21 days before harvest using the traditional tunnel shading method. This results in a tea with deep aroma, pronounced sweetness, and rich umami with very little astringency — classic characteristics of gyokuro.

In the cup: deep and rich umami with lingering sweet notes—best enjoyed in small quantities.