Origin: Uji, Japan Cultivar: Gokou, Saemidori, Ujihikari, Houshun, Yabukita & Samidori Elevation: 10-150m Harvest: Month of May in vintages 2009, 2013, 2016, 2018, 2019, 2020
Gyokuro (“jade dew”) is the most prestigious and rare shade-grown green tea from Japan. This year we selected two gyokuro teas from the esteemed Uji region of Japan. Uji teas tend to emphasize richness of umami taste with savory and sweet flavors akin to kombu, snap pea and mushroom-dashi. Prime gyokuro from Uji is typically a variety of vintages blended by seasoned tea masters to achieve an outstanding profile specific to Uji terroir and style. The Homare grade contains vintage ranges from 2009–2020 blended to highlight the classic, deep and mellow taste of Uji tea. Vintage blends are released each year at the outset of Autumn. The Homare blend has notes of kombu and nettle with a sweet and rich umami dashi taste.Homare is the entry point to super premium grades of traditional Uji Gyokuro.
Origin
Uji, Japan
Description
Origin: Uji, Japan Cultivar: Gokou, Saemidori, Ujihikari, Houshun, Yabukita & Samidori Elevation: 10-150m Harvest: Month of May in vintages 2009, 2013, 2016, 2018, 2019, 2020
Gyokuro (“jade dew”) is the most prestigious and rare shade-grown green tea from Japan. This year we selected two gyokuro teas from the esteemed Uji region of Japan. Uji teas tend to emphasize richness of umami taste with savory and sweet flavors akin to kombu, snap pea and mushroom-dashi. Prime gyokuro from Uji is typically a variety of vintages blended by seasoned tea masters to achieve an outstanding profile specific to Uji terroir and style. The Homare grade contains vintage ranges from 2009–2020 blended to highlight the classic, deep and mellow taste of Uji tea. Vintage blends are released each year at the outset of Autumn. The Homare blend has notes of kombu and nettle with a sweet and rich umami dashi taste.Homare is the entry point to super premium grades of traditional Uji Gyokuro.
Tasting Notes
oceanic, fleur de sel, very elegant, finish of sweet mochi, umami
Ingredients
Green tea
Traditional Preparation
Add 1 tbsp (7g) tea to a small (150ml/5oz) Kyusu teapot or Hohin. Use water cooled to 165°F. Add water to just cover the tea leaves. Infuse for 60 seconds and decant. Repeat for another 4+ infusions, adding 5 seconds to each.