This high-altitude Gyokuro lot is cultivated at 530 meters in Shibushi, a coastal-adjacent mountain terroir located in the Kagoshima prefecture on Japan's southern Kyushu island. At this elevation, the tea plants benefit from pure mountain air, volcanic, nutrient-dense soils, and heavy mist blankets that shield the crop from harsh direct light.

This unique high-altitude macroclimate forces the plant to naturally concentrate sugars, giving it a much rounder profile than standard lowland green teas.

"Mikoto" (meaning Jade Droplets of the Emperor) represents the absolute pinnacle of shade-grown tea engineering.

For 20 to 30 days prior to the first spring harvest, the fields are completely blanketed to block out 90% of sunlight. Starved of light, the plants overproduce chlorophyll and L-theanine, converting bitter catechins into sweet aminos.

The tender, earliest spring buds are carefully plucked, lightly steamed (Asamushi) to halt oxidation, and meticulously kneaded into deep emerald-green needles that instantly bloom into a velvety, liquor-like cup.

Grown by an independent farming collective in Shibushi, this micro-lot stands out in an area traditionally dominated by high-yield industrial farming. The farmers at 530 meters utilize centuries-old shading methods adapted to a challenging high-elevation ecosystem. By combining sustainable soil nourishment with strict canopy management, they preserve local mountain biodiversity while creating a pristine, internationally recognized profile that ranks among the rarest specialty exports from Kagoshima.