Shinki Yamashita Samidori Gyokuro

20g

$50.00

Shinki Yamashita Samidori Gyokuro

$50.00

Shinki Yamashia is a third generation Kyotanabe producer widely considered to be one of the reigning masters of gyokuro production in Japan. Yamashita-san took over the family business from his father, Yamashita Toshikazu, who was honored with the Emperor's Award and the Minister of Agriculture, Forestry and Fisheries Award over 17 times. Since taking over, Yamashita-san has won the Minister of Agriculture, Forestry and Fisheries Award multiple times and presently serves as the head of the Kyotanabe Gyokuro Production Association.

Samidori was developed in Kyoto in 1939, and while it remains unregistered to this day, it has become one of the most highly regarded cultivars for gyokuro and tencha production throughout Japan. Grown, harvest, and processed entirely by Yamashita-san on his property in Kyotanabe, this 100% Samidori Gyokuro possesses everything we love about the cultivar—an intense umami, rich texture, and complex fragrance that can only be crafted in Uji.

Tasting Notes

Dashi
Cashew
Cacao

Information

Producer: Shinki Yamashita
Cultivar: Samidori
Production Area: Kyotanabe
Production Year: 2026
Packaging: 20g

Umami
Nutty
Earthy

Shinki Yamashia is a third generation Kyotanabe producer widely considered to be one of the reigning masters of gyokuro production in Japan. Yamashita-san took over the family business from his father, Yamashita Toshikazu, who was honored with the Emperor's Award and the Minister of Agriculture, Forestry and Fisheries Award over 17 times. Since taking over, Yamashita-san has won the Minister of Agriculture, Forestry and Fisheries Award multiple times and presently serves as the head of the Kyotanabe Gyokuro Production Association.

Samidori was developed in Kyoto in 1939, and while it remains unregistered to this day, it has become one of the most highly regarded cultivars for gyokuro and tencha production throughout Japan. Grown, harvest, and processed entirely by Yamashita-san on his property in Kyotanabe, this 100% Samidori Gyokuro possesses everything we love about the cultivar—an intense umami, rich texture, and complex fragrance that can only be crafted in Uji.

Freshly brewed Japanese tea in artisan teaware

Preparation

Iced

Water: 150ml (cold)
Leaf Amount: 6g
Brew Time: 5 minutes

Pour over ice

Hot

Water: 60ml (140°F)
Leaf Amount: 6g
Brew Time: 2 minutes

View Guide

Shinki Yamashita

Shinki Yamashita is the third-generation head of the renowned tea estate Yamashita Shinjuen, located in Fugenji, Kyotanabe (Kyoto Prefecture), a region celebrated for premium gyokuro. Under his leadership the estate continues to focus on ultra-small-lot production, meticulous hand-harvests, and every step of processing under his personal oversight. The result: gyokuro teas that combine deep umami, elegant sweetness, and a fragrance of rare clarity—earning him top honours in national competitions.