An exclusive and precious gem – the very essence of umami
 Tea master Kiya-san is delighted to introduce one of the rarest green teas: a dento hon gyokuro from the Kirari 31 cultivar, grown in Kuroki Town, Yame.
 With only a few kilos produced this year, this gyokuro is comparable to caviar, champagne or liquid gold. Reserved for the most prestigious tea competitions, it has received the Geographical Indication label from the national government, guaranteeing that it has been cultivated and produced using traditional methods.
 An exceptional umami
 The main characteristic of this monoculture gyokuro is its exceptional level of umami, thanks to the thicker structure of the mesophyll of Kirari 31 leaves, surpassing even the appreciated Saemidori cultivar. The mesophyll, the inner tissue of the leaf containing chloroplasts, contributes directly to the richness and sweetness of the tea.
 With reduced astringency, this dento hon gyokuro offers a rich and smooth liquor, with a remarkable length in the mouth.
 Traditional know-how
 In keeping with the traditions of making Yame dento hon gyokuro , the tea leaves were carefully harvested by hand, one by one, during the first harvest, in steep fields at an altitude of 300 meters.