Hand-Picked Icho Gyokuro Gokou
About this tea
This exclusive micro-lot of Uji Gyokuro was 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.
This single cultivar Gyokuro is unique in that it was shaded for 46 days while typical Gyokuro is shaded for around 21 days. Additionally, this rare batch was processed with a brief withering session (icho) after hand-harvesting. The withering session brings out a special floral aroma and elegant tannin sensation that balances so well with the richness of umami found in the Gokou tea bush cultivar. Gokou means “halo” in Japanese and is a one of the prized Kyoto tea bush cultivars for gyokuro and matcha. Gokou is noted for its full body character and decadent notes of creamy confections and floral meadow scents.
Origin
Kyotanabe, Kyoto, Japan
Cultivar
Gokou
Harvest
May 10, 2024
Elevation
60-120 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Kyotanabe, Kyoto, Japan
Cultivar
Gokou
Harvest
May 10, 2024
Elevation
60-120 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
Kyotanabe, Kyoto
Japan
