Uji Hien Gyokuro (Secret Garden)
Garden Direct Green Tea
Uji Hien Gyokuro (Secret Garden)
Uji Hien Gyokuro (Secret Garden)
Uji Hien Gyokuro (Secret Garden)
Uji Hien Gyokuro (Secret Garden) is an exquisite grade of gyokuro produced 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.

Deep umami, lasting sweetness, kombu dashi, floral meadow and vibrant energy.

About This Tea

Hekisuien focuses on traditional and ultra-premium gyokuro and matcha. They use blending techniques that combine different cultivars and vintages to shape a unique taste and quality unlike other gyokuro and matcha producers. Hekisuien’s focus is not so much on cultivar, but rather on the uniqueness of aging and blending vintages. This amazing and deep tasting tea blend combines multiple vintages of mainly Gokou cultivar with small portions of several others to create an exclusive batch of 100% handpicked Kyotanabe-grown gyokuro, that Hekisuien has named “Uji Secret Garden” (Uji Hien). This tea is very sweet with fragrant hints of floral meadow, lasting sweetness and vibrant umami. This limited batch is a rarity and of special quality for gyokuro aficionados.


Kyotanabe, Uji, Kyoto Prefecture, Japan

  • 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 taste and rich body.

Uji background map mobile



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.

Region Details


Southwestern Honshu, Japan


60-180 meters


May - June