Mr. Toshikazu Yamashita is a renowned gyokuro master in hand
processing (temomi) and Gyokuro production. He has won some of most
prestigious awards for his excellence in achievement, including the highest
national award from the Minister of Agriculture.
He has also won 11 regional tea contest grand prizes in the Kansai region (major tea production region around Kyoto).
He is recognized as a honored citizen of Kyotanabe City, Kyoto Prefecture.
He
is actively involved in educating the young generation of Kyoto tea
producers and is currently a central member of the regional Temomi
Preservation Club, and president of his own Temomi School, Ikuseijuku.
1934 – Born in Kyoto tea farmer family
1966 – Japan National Tea Contest in Gyokuro category – Grand Prize (1st time)
1970 – Japan National Tea Contest in Gyokuro category – Grand Prize (2nd time)
1973 – Japan National Tea Contest in Gyokuro category – Grand Prize (3rd time)
1979 – Japan National Tea Contest in Gyokuro category – Grand Prize (4th time)
1983 – Japan National Tea Contest in Gyokuro category – Grand Prize (5th time)
1989 – Japan National Tea Contest in Gyokuro category – Grand Prize (6th time)
- Named "Master of Kyoto Artistic Craftsmanship"
1990 – Named Japanese National "Contemporary Master Craftsman" (Minister of Health and Welfare Award)
1991 – Demonstrated Temomi technique in front of ｔhe Emperor and Empress of Japan.
1992 – Received Green White Award of Public Contribution in Agriculture
1994 – Received Emperor’s honor "Order of the Sacred Treasures"
2000 – Japan National Tea Contest in Gyokuro category – Grand Prize (7th time)
2001 – Received "Kyoto Master of Agriculture"
1. The Superior Quality of Master Yamashita’s Gyokuro Tea
Yamashita
Gyokuro Tea has two qualities that make it so very special. First,
proper soil is fed for to develop an exact quality of nutrition and
moisture. Second, all leaves are hand picked and hand processed. These
two exceptional aspects are impossible to maintain at large-scale tea
gardens. Every step of the production is verified with the craftsman’s
eyes and the touch of his hands. This relentless individual care
assures the best results for superb taste and superior quality of the
tea. Each step of the manufacturing process is controlled, making
adjustments according to the particular climate of that year.
Permitting enough time to slowly cultivate the leaves is the basis for
the Yamashita Gyokuro production. Carefully supervised cultivation
under the best conditions ensures no trace of bitterness but only the
essential Gyokuro sweetness.
2. Hand picked and processed for optimal quality
Yamashita Gyokuro tea is picked entirely by hand.
This
personal unique manner of hand picking ensures that the Gyokuro leaves
are protected from damage caused by scissors or harvest machinery.
Their rigorous hand picking selectively picks only leaves and excludes
stems to further maintain the highest quality. For this reason, it is
only possible to harvest a few kilograms a day. Furthermore, since the
percentage of water in tea leaves is very high, only 15% of the initial
weight will remain after the leaves are processed. ( 3 kilograms of tea
leaves take about 4 to 5 hrs of hand pressing and will result in 500
grams of delicious tea.)
3. Exclusive Japanese steaming process
Following
the hand picked harvest, leaves are treated with high temperature steam
and instantaneously cooled off. Mr. Yamashita has improved these steps
over many years of experience. This very important steaming process
prevents any further oxidation of the green tea. The success of this
‘steaming’ greatly influences the quality of all further processing.
4. Dedication to manual pressing
Mr.
Yamashita insists that all further steps of the manufacturing are done
by hand. In modern Japan the manual kneading of tea has become an
absolute oddity.
Most gyokuro producers have abandoned this
‘old-fashioned’ tedious and time-consuming method. But it is exactly
this part of the manufacture that enables the expert craftsman to
scrutinize the product thoroughly and eliminate all pieces that are
damaged. This indeed is the very heart of the exceptional Yamashita
Gyokuro production.
5. The finishing touch
The last stage of the masterful procedure is called ‘itazuri’.
Because
the water content of the tea cultivated in this geographical area is
high, it is necessary to add another rubbing of the tea. This part of
the process is an exclusive tradition observed only in the Kyoto area:
30 minutes of itazuri at the end of the amazing temomi cycle.
6. Proper enjoyment of Yamashita Gyokuro
For
achieving the best taste of Yamashita Gyokuro the right water
temperature, extraction time and technique are of utmost importance.
Exceedingly
hot water (70 – 100 ℃) may cause some astringency and diminuishes the
uniquely sweet aroma that makes Gyokuro so enjoyable and special.
Superior
quality Gyokuro needs an extraction time of approximately 2 minutes and
the water temperature should be about 40 ℃ (the same as for a warm
bath) in order to attain the best consistency and a flavor that
surpasses all previously experienced savorings of tea. Also, drinkers
also need to have a basic understanding of tasting this tea to
appreciate it. Please take plenty of time to infuse this tea and let
it slowly spread on your tongue. Then you will experience the
sensational Gyokuro flavor that seems to linger in your mouth forever.
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