Visiting Masafumi Jyo, Tea Master of Best Gyokuro from Kurogi Village, Yame City, Fukuoka
In June of this year, we visited a tea farm and home of Masafumi Jyo, who produces Gyokuro from Kurogi village, Yame city, Fukuoka.
Mr. Jyo is an expert in Gyokuro production, having received First Place in the most prestigious tea contest in Japan — the National Tea Competition. On the day we visited, he and his wife, Shiho-san, welcomed us. Shortly after exchanging greetings, he asked us to get in his truck and took us to the tea farm where the Gyokuro is grown.
"Kirari 31" tea field are handled by us, Sakurai Japanese Tea Experience Shop.
The first thing I asked him was what prompted him to start making tea.
Mr.Jyo says that when he was in the early grades of elementary school, his father converted a field that had been used for growing Japanese oranges into a tea plantation and began making Gyokuro, and from then on he helped pick tea every Golden Week (in May).
"When I was 19, Dengyoku (Traditional Authentic Gyokuro) was so cheap that many people stopped making it."
Despite this situation, he took over his father's farm and began making Gyokuro while working as a truck driver.
Kuroki Village is said to be "not suitable for producing Gyokuro," so he began his challenge to see if he could produce delicious Gyokuro there.
The new tea season is over, and the top leaves have been picked, but each branch still feels strong.
It is said that once cover cultivation begins, the leaves gradually become rounder.
"What may be correct in Hoshino Village may not be correct in Kuroki Village."
He has carved out their own path in their own unique way, by starting the coating earlier than usual and by minimizing the shading rate to the bare minimum, allowing only a small amount of light to reach the roof.
On the other hand,
"I liked growing vegetables and other plants, but I just learned the rest by watching my father."
It was also impressive how humbly he spoke.
"Sae (Saemidori) hits you right away with its umami flavor, but Kirari 31 changes from year to year, so it's worth loving," Shiho-san told us, and it was clear that the two of them were enjoying watching the tea plants grow.
Masafumi Jyo and his wife Shiho Jyo have been working together to make Gyokuro.
He has an innocent smile, but he has an insatiable spirit of inquiry and has been engaged in a "dialogue" with tea plants for over 20 years. He has created the best Gyokuro in Japan in the land of Kuroki village.
Mr. Jyo talks about his unique tea-making method.
After touring the tea farm, we were kindly invited to enjoy their Gyokuro at their home.
I nervously took a drop of Gyokuro, which had been slowly brewed at low temperature, and put it in my mouth. The soft, elegant sweetness slowly and slowly spread throughout my mouth. I was so impressed by its purity and the beautiful fragrance that reached my nose that I couldn't help but close my eyes.
Kirari 31 Gyokuro served at home.
We were treated to a chiffon cake and a tea ham roll made by them using traditional Gyokuro, which were so delicious we were completely captivated.
Chiffon cake and tea ham roll made with traditional Gyokuro.
We offer a special course using Their Gyokuro "Kirari 31," which won First Place in the most prestigious tea contest in Japan — the Tea Competition in Fukuoka in May 2025 , at out shop.
Quantities are limited, so don't miss this opportunity!
*Please note that we do not sell Gyokuro "Kirari 31."
