Gyokuro Gokou
Garden Direct Green Tea
Gyokuro Gokou
Gyokuro Gokou
Gyokuro Gokou

Gyokuro Gokou

Gokou Gyokuro is a limited-edition blend of aged vintages. The 2023 crop of single cultivar Gokou micro-lots was grown in the Kyotanabe region, an area famous for the very best Uji gyokuro.

7+ Servings


Thick and rich umami, fresh cream, full-bodied, lasting sweetness and aroma with vibrant energy

About This Tea

This blend is an exclusive batch produced for Rishi by our friend Hisaki Horri San, 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. They use family-held blending secrets that combine aged vintages from exquisite collection and curation to make gyokuro unlike any other. This amazing and deep tasting tea blend combines multiple vintages of the Gokou cultivar. Gokou means “halo” in Japanese and is a one of the prized local Kyoto cultivars for gyokuro and matcha, noted for its full body character and aromas of decadent confections, florals and fresh cream.


Green tea


Kyotanabe, Uji, Kyoto Prefecture, Japan




March - May


10 - 50 meters

  • Imperial
  • Metric
Traditional 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.

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Kyoto, Japan

The small city of Uji is located on the southeast border of Kyoto and is renowned and widely considered to produce some of the best teas. The lower elevation tea gardens along the Uji River have warmer soil, which are favored when producing shade-grown teas like tencha and gyokuro.

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