Kirishima Gyokuro
Kirishima, Kagoshima, Japan
From volcanic Kirishima—this gyokuro combines traditional shading with unique mineral terroir for profound umami.
The Story
While Uji is famous for gyokuro, Kirishima in Kagoshima has emerged as a producer of exceptional shade-grown teas. The volcanic soil of Mount Kirishima, an active volcano, imparts unique mineral characteristics. Local farmers have adapted Uji shading techniques to their terroir, creating gyokuro with both classic umami depth and distinctive minerality. The Yabukita cultivar grown here expresses differently than in Uji—equally excellent but distinct.
Flavor Notes
Perfect For
- Umami exploration
- Understanding regional variation
- Serious Japanese tea study
- Meditation
- Special focus sessions
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
140°F
(60°C)
Amount
4g per 60ml
Steep Time
2 minutes
Resteeps
3 steeps, increasing temperature slightly each time
Recommended Vessel
Small Japanese kyusu or houhin
Brewing Tips
Temperature is critical—use even cooler water than standard gyokuro if your water is hard. The mineral notes from Kirishima's volcanic soil become more apparent at slightly higher temperatures in later steeps. The leaves are edible after brewing.