Okabe in Shizuoka Prefecture is considered one of Japan’s three most important gyokuro producing regions. Within Okabe, Hon Gyokuro, traditionally made,from the Asahina district boasts the highest quality, and its distinctive flavor is a world apart from standard gyokuro grades.

This green tea features a distinctive, bold aroma, robust umami, mild astringency and bitterness, and a significant body and mouthfeel. All of these elements come together in an intricately balanced brew. The tea is processed mostly by hand, making quantities extremely limited. This rare delicacy is produced in Shizuoka’s Asahina district by a veteran tea master with sixty years’ experience producing dento hon-gyokuro.

Okabe is near the middle of the Asahina River, which bisects the town north to south with its clear waters. Rich with gentle, sloping land and surrounded by mountains, Okabe is mostly insulated from the effects of cold weather, making it the ideal climate for growing gyokuro. Gyokuro and matcha production is said to be best near river areas with good drainage, and these conditions describe Okabe exactly. Hon-gyokuro production in Okabe dates back to the Meiji period, and today the region is still home to traditional gyokuro production that is first-in-class.

Dento hon-gyokuro cultivation differs markedly from mainstream methods. Only green tea raised in the following conditions qualifies to be called dento hon-gyokuro:

Dento (traditionally made) Hon-gyokuro conditions:

1: Free-growing, natural finishing:
This special method lets the tea plants grow naturally without artificial shaping, letting the buds grow and extend upwards.

2: Shade-grown using natural cover:
Approximately 15 days before the harvest, a thatched “roof” is installed over the tea bushes. This curtain is thatched from rice straw and other natural fibers and it blocks over 90% of the sunlight from hitting the plants. This process causes the tea bushes to produce more amino acids. Natural shade covers offer many benefits, including keeping the plantation from fluctuating in temperature and preserving adequate amounts of moisture. (These methods vary slightly by region.)

3: “Two leaves, one bud” hand-picking
The “two leaves, one bud” picking method is considered the ideal way to hand-harvest tea — just two new leaves are plucked from the tip of each stem. This delicate method allows the farmer to collect small quantities of tea without damaging the leaves, thereby preventing unnecessary fermentation from occurring. As the most desirable way of harvesting tea, this technique keeps impurities out and achieves as close to a pure taste as possible. It is a crucial first step in creating the finest tasting green tea.