HARVESTING GYOKURO!

Last week, we harvested an hour earlier than the schedule due to the rain. To produce good quality Gyokuro, we need to make sure the leaves don’t have many water on it during harvesting.
Why don’t we just harvest tomorrow when there’s no rain? Timing in harvesting is crucial. Once we saw the sprouts of two tea leaves, that’s the moment to harvest. If we miss the momentum, and the the sprouts grow taller and the leaves perfectly bloom, the quality of the Gyokuro won’t be at its best.
We’re now processing the leaves in the factory, soon you will see the final product available on our website. Please stay tune and let’s enjoy Gyokuro!
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[@karlklein2263]

Hi! We did your tour at the beginning of this month and really loved it! Thank you for showing us around! 🤗

[@dmatchaKyotoTeaSchool]

Thank you for coming! We really appreciate your visit ☺

[@HungQDang]

Hi. Do you have any plan to make Gyokuro with other cultivars like Okumidori, Samidori, and Yabukita?

[@dmatchaKyotoTeaSchool]

Not in the near future. Gyokuro should have rich umami cultivar which we can get from Gokou. Also, to build the facility for producing tea to become Gyokuro is very costly. Therefore, we will only focus on Gokou cultivar now, especially because it's Kyoto's cultivar and we are in Kyoto Prefecture.

[@KHarvey]

Why choose machine over hand picking?

[@dmatchaKyotoTeaSchool]

We also do handpick harvesting in other farm, kindly watch here czcams.com/video/cqimkJT-P-Y/video.html, and the rest we do with this manual machine for efficiency and limited human resource. All method are good because we only harvest the best part of the tea buds :)