Origin: Yame, Fukuoka, Japan
Manufacturer: Hoshino Seichaen
Features: Limited edition seasonal gyokuro. Unique for its special preparation method, as it is milled, cooked and dried on a table covered with rice paper, which is heated with wood charcoal. The result is a tea with a subtle roasted flavor and delicious aromas.
Preparation Method:To prepare it, use 7-8 grams of the product and minimally mineralized water, with a fixed residue of no more than 50 mg/l, at 50 °C and a preheated teapot of small volume (150-250 ml).
Prepare infusions of 25-30 seconds, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use hotter and hotter water until you reach a temperature of 90-95°C.
After opening, store tightly sealed in the refrigerator at a temperature of 5°C.
If you don't have the right tools to prepare your Gyokuro, you can choose from our teapots and cups and take a look at the sets available.
Net weight: 80 gr

Gyokuro Fuyu no Hana

"The flowers bloomed in the cold winter.
The aroma of tea roasted over charcoal spread through the air
and a flower bloomed in my heart.
Oku-Yame tea has a rich aroma that will warm
the mind and body.
Enjoy the moment!" 期間限定冬の華 八女煎茶 Kikan gentei fuyu no hana

Gyokuro Fuyu no Hana is a newlimited edition tea from Hoshino Seichaen, produced annually in mid-November. It is an extremelyspecial and exclusive tea because of the particular type of production. Gyokuro is rolled and dried by hand on a table heated with wood charcoal.This method of preparation is called "Hoiro" which is also the name of the table they use in this case for rolling and cooking the Gyokuro leaves. The table is covered with rice paper, and is heated from below. In many places, it is heated with electric wires, but traditionally wood charcoal is used.

Here is Sencha Fuyu no Hana, prepared by the same method of preparation.

Production of Gyokuro Fuyu no Hana

The Hoiro has become a symbol of handcrafted tea preparation, but in the past it was the only table used for leaf tea preparation. At one time everything was made by hand, and machine production was considered special. However, the traditional method is a job that requires special skill and practice. It is a craft that can be learned only by practice, through the teaching of the few living masters or on one's own.

The job of toasting-drying-mixing requires no small amount of concentration with all five senses. In a job like this the outside world disappears completely. The kneading of three kilos of tea begins at a low temperature, and the master gradually increases the temperature, paying attention to every detail.

As the tea toasts, it becomes more and more moist, exuding fragrant aromas. The aroma becomes more and more intense. The most important thing is to decide when the tea is ready, when to stop, when to end the process. It is said that at some point during the roasting process, an intensity of aroma is generated that almost acts as a bell. At this point the tea needs to be handled more gently in the final moments over the fire, then removed from the table and cooled. Overheated and not well cooled tea will have aroma deficiencies and will give the feeling of tea already consumed. In short, professionalism is key!

Here is a short video on the production.

Features and preparation

Tea harvested and produced strictly by hand using artisanal methods.

Gyokuro is slightly fragmented due to roasting, so it is good to put it in infusion for a shorter time than other Japanese green teas, because even with a short infusion we will get an intense experience. Open the bag, and place the tea in the preheated teapot, the scents that will come with the steam will be heavenly. The brew spreads throughout the body, with a subtle roasted flavor, which comes as a translucent dress on the tea. Sweet, silky like a good Gyokuro with a special touch from an outstanding master like Hoshino Seichaen.

No trace of burnt smoke flavor. A special and pleasant tea, easy to brew and satisfying. We can't get enough of this wonderfully fragrant tea that brings a bit of spring atmosphere to the long, cold days of winter.

Use 7-8 grams of product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at 50 °C and a preheated small-volume (150-250 ml) teapot.

Prepare infusions of25-30 seconds, three of which will give you richly flavored infusions, while subsequent ones will be milder and sweeter. As the infusions go on, use increasingly hot water until you reach a temperature of 90-95°C.

After opening and use, store tightly sealed in the refrigerator at 5°C.