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Hand-Picked Gyokuro Samidori
About this tea
This micro-lot of Uji Gyokuro was produced for Rishi by our friend Hisaki Horri, who is an 8th generation tea maker and current CEO of his family’s tea business, Hekisuien, a prestigious Kyoto-based tea company established in 1867. Hekisuien focuses on traditional and ultra-premium gyokuro and matcha from Uji. This batch was produced for Rishi from the single tea bush cultivar: Samidori is considered the classic and signature Kyoto cultivar for gyokuro and matcha. Samidori is known for its supreme balance of freshness, briskness and umami flavors while showing up as bright and vivid green. The cultivar itself exudes naturally occurring aromas of snap pea and spring meadows.
Origin
Uji, Kyoto, Japan
Cultivar
Samidori
Harvest
May 2024
Elevation
60-115 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Uji, Kyoto, Japan
Cultivar
Samidori
Harvest
May 2024
Elevation
60-115 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 5-7g to a small (150mL/5oz) kyusu teapot or hohin. Use boiled water cooled to 170°F. Add just enough water to cover the tea leaves.
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water. Infuse for 25 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional deep taste and rich body.
Teaware
Everything You Need to Brew the Perfect Cup
Everything You Need to
Brew the Perfect Cup
Origin
Uji
Kyoto, Japan
