Gyokuro Zen Sakamoto

Name: Gyokuro Zen Sakamoto
Brand: Nio Teas
Price: 45.0 CHF
Availability: InStock

CHF 45.00

~~CHF 54.00~~ CHF 45.00

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Erfahren Sie alle Geheimnisse des Gyokuro Zen Sakamoto

The Gyokuro Zen Sakamoto is one of Mr. Sakamoto’s latest creations, designed to embody balance, harmony, and calm. The word Zen reflects the philosophy behind this tea, a cup that doesn’t overwhelm but instead invites stillness and focus. While Gyokuro Kiwami captures intensity and Gyokuro Sou celebrates depth, Gyokuro Zen offers a smoother, more meditative experience.

This tea is perfect for those who want to enjoy the umami of gyokuro in a way that feels elegant, rounded, and balanced. It is still a true gyokuro with deep umami, but it also highlights gentle sweetness, clean minerality, and a refined finish.

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Entdecken Sie die Ergebnisse der 4-stufigen Teeverkostungsmethode von Nio Teas

When tasting the Gyokuro Zen Sakamoto, we look at every layer of the tea: its visual beauty, its aroma, the way it develops across the palate, and the sensations it leaves behind.

Schritt 1 – Beobachten des Erscheinungsbildes

The leaves of Gyokuro Zen are rolled into perfectly uniform, needle-like strands with a lustrous dark green color. Their appearance is a testament to careful shading, harvesting, and rolling.

Schritt 2 – Beurteilung des Aromas

The wet leaves give off an elegant fragrance of steamed spinach, fresh seaweed, and a subtle floral lift. Unlike stronger gyokuros that carry heavy savory notes, the Zen has a softer aroma, preparing you for its balanced profile.

Schritt 3 – Verkostung des Tees

The first sip opens with a soft sweetness, almost reminiscent of melon, followed by a savory layer of seaweed broth. As the umami begins to fade, delicate sugarcane and cucumber notes emerge, supported by a refreshing minerality. The finish is long, clean, and slightly floral, leaving the mouth refreshed.

Schritt 4 – Beurteilung des Gaumengefühls

The mouthfeel of Gyokuro Zen is smooth and coating, but not as heavy as Gyokuro Kiwami. It lingers gently on the tongue, offering harmony rather than intensity. Small sparks of acidity and minerality dance around the edges of the palate, keeping the tea lively while maintaining its meditative calm.

100 % biologisch angebaut und aus ethischen Quellen bezogen

Mr. Sakamoto continues his pioneering work in organic gyokuro cultivation with the Gyokuro Zen Sakamoto. Producing gyokuro organically is considered nearly impossible due to the long shading periods, but Mr. Sakamoto has developed his own organic fertilizer that allows his plants to thrive without chemicals.

This holistic method improves not only the strength of the tea plants but also the entire ecosystem of his fields. Earthworms, insects, and beneficial organisms return to the soil, making it looser and richer in nutrients. This creates an environment where tea plants can push their roots deeper, resulting in a healthier, more flavorful leaf.

JAS-zertifiziert

The Gyokuro Zen Sakamoto carries theJapanese Agricultural Standards (JAS)certification. This certification ensures that the tea is produced with no pesticides or chemicals and meets the highest standards of organic farming. For Mr. Sakamoto, this is more than a label. It is proof that his years of dedication to clean and sustainable farming bear fruit.

So bereiten Sie den Tee zu

Like all gyokuros, Zen requires careful brewing to bring out its sweet and savory balance.

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Schritt 1
Warm water to 60°C (140°F), the ideal temperature to unlock umami without bitterness.
Schritt 2
Add 5 grams of Gyokuro Zen to a kyusu teapot or shiboridashi.
Schritt 3
Pour 150 ml of water and allow the leaves to steep undisturbed for 2 minutes.
Schritt 4
Empty the teapot fully to prevent over-steeping. The first infusion delivers the deepest umami.
2. Aufguss
Do not discard the leaves after the first infusion. Add hot water again, steeping for just 20–30 seconds for the second and third brews. Each infusion reveals new layers with lighter sweetness, subtle minerality, and a refreshing aftertaste.
Kaltes Gebräu
TheGyokuro Zen Sakamotoalso works beautifully as a cold brew. Add5–10 g of leavesto500 ml of cool filtered waterand steep for3–6 hoursin the refrigerator. The result is a smooth, naturally sweet tea with refreshing notes of cucumber and melon, a perfect drink for warm days.

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Notwendiges Teegeschirr

The kyusu teapot is the most practical choice for preparing Gyokuro Zen Sakamoto. Its side handle makes pouring comfortable and precise, and the built-in filter helps to separate the leaves effortlessly. For daily brewing, a kyusu offers the best balance of convenience and quality.

For a more refined experience, a shiboridashi can be used. This flat, handleless teapot allows the leaves to spread evenly across the base, which enhances extraction when brewing gyokuro in smaller volumes. It is particularly suited to concentrated “shots” of umami during special tea sessions.

If you do not own Japanese teaware, a simple tea strainer is also an option. While it will not extract as much complexity as a kyusu or shiboridashi, it still provides a practical way to brew Gyokuro Zen Sakamoto and keep the leaves out of your cup.

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Produktionsstandort und Landwirt

Informationen zum Bauernhof

The Gyokuro Zen Sakamoto is grown in Shibushi, Kagoshima, one of the most fertile tea regions of southern Japan. Volcanic soil and a mild climate give the leaves both strength and flavor.

Mr. Sakamoto’s innovative use of organic fertilizers, made from sedimentary rock and bokashi compost, allows his plants to survive long shading periods without the chemical inputs typically used in gyokuro farming. His teas stand as proof that organic cultivation does not mean compromise. It can produce some of the most refined gyokuro in Japan.

The Gyokuro Zen Sakamoto is his answer for tea drinkers who seek balance: a gyokuro that delivers depth, but also calmness, freshness, and harmony in every sip.

Bezogen auf Kagoshima

Japan

The Gyokuro Zen Sakamoto grows in Shibushi, Kagoshima, where warm, rainy seasons and volcanic soils produce tea of remarkable balance. Zen reflects harmony: umami that lingers but doesn’t overwhelm, nurtured by the unique conditions of this southern Japanese region.

Sorten- und Teepflanzensorte

Mehrspaltig

Haruto 34
Haruto 34 is a rare cultivar that showcases a harmonious balance between sweetness, umami, and gentle floral notes. It is less common than cultivars like Yabukita or Saemidori, but it has gained recognition for producing teas with remarkable complexity. Farmers value Haruto 34 for its adaptability and the distinctive, almost “zen-like” calm it brings to the cup. When crafted into gyokuro, it offers a deep yet soothing flavor profile, making it ideal for reflective tea sessions.

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