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Ujitawara Gyokuro Gokou
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 made from the single tea bush cultivar, Gokou. Gokou means “halo” in Japanese and is a one of the prized Kyoto cultivars for gyokuro and matcha. Gokou is known for its rich and creamy character with a deep umami flavor. The cultivar itself exudes naturally occurring aromas of decadent confections, flowers and fresh cream.
Origin
Uji, Kyoto, Japan
Cultivar
Gokou
Harvest
May 2024
Elevation
80-120 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Uji, Kyoto, Japan
Cultivar
Gokou
Harvest
May 2024
Elevation
80-120 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
Ujitawara
Kyoto, Japan
