You will enjoy the longed-for Japanese-style scenery which remains in the mountain village.
The village of Gyokuro is surrounded by nature and here you will find the Historical and Cultural Garden of Gyokuro.
This will introduce you to the cultivation methods and history of gyokuro. You will also come across Hyougetsutei.
This is a tearoom in which you can feel free to savor the gyokuro and matcha which are harvested here in the Asahina Regin.
Hyougetsutei is an authentic tearoom nestled in a Japanese-style garden.
Here, even those who don’t know about the etiquette of tea or those who find seiza (kneeling with the tops of the feet flat on the floor) difficult can feel free to enjoy the highest grade of gyokuro and matcha.
In Cha-no-hanatei, there is a restaurant in which you can taste cooking that incorporates local ingredients, including edible wild plants and bamboo shoots. There is also a produce building in which fresh agricultural produce and souvenirs are sold, including locally produced gyokuro tea.
The tastes and aromas are engendered by delicate techniques.
The Asahina District here is a region where the cultivation and production of tea thrives. It is counted among Japan’s three major producing areas of gyokuro tea following Uji (Kyoto) and Yame (Fukuoka).
This history is traced back to the ancient Muromachi Period (1333 1573), and the cultivation techniques of tea and tea processing skills of temomi (hand rolling) have been handed down over the ages.
Asahina Gyokuro has won awards as the best in Japan for its sweet-tinged mild taste and aroma.
For example, Asahina Gyokuro won the Minister of Agriculture,
Forestry and Fisheries Producing Area Award at the National Tea Fair.
