Uji Homare Gyokuro
Garden Direct Green Tea
Uji Homare Gyokuro
Uji Homare Gyokuro
Uji Homare Gyokuro
Uji Homare is a classic 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.


Balance of umami and sweetness with aromatic complexity from aged and blended cultivars. Classic blue-green essence and vibrancy of the Uji tea terroir.

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 single cultivar selection, but rather on the uniqueness of aging and blending vintages of different cultivars from various producers and regions of Uji and Kyoto. The Homare blend represents the classic blue-green essence and vibrancy of gyokuro from the Uji tea terroir. Its complexity is derived from aged and blended cultivars including a high percentage of Gokou. Homare is about 50% handpicked and 50% scissor-cut.

Origin

Uji-Tawara, Maizuru, Ayabe and Kyotanabe, Kyoto Prefecture, Japan

Preparation
  • Imperial
  • Metric
Traditional Tea Preparation

Add 6g tea to a small (150ml/5oz) kyusu teapot.

Use water cooled to 170°F.

Infuse for 45 seconds and decant.

Repeat for another 1-2 infusions for 15 seconds.

Uji background map mobile

Origin

Uji

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

Region

Southwestern Honshu, Japan

Elevation

10-180 meters

Harvest

May - June

Cultivar

Gokou, Hoshun, Samidori, Yabukita

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