Uji Shuppin Gyokuro
Garden Direct Green Tea
Uji Shuppin Gyokuro
Uji Shuppin Gyokuro
Uji Shuppin Gyokuro
Shuppin is Japanese for “competition grade”. This top-shelf Uji gyokuro comes from one of our friends, Mr. Hiskai Horri who is an 8th generation gyokuro and matcha producer.

About 10 Cups Of Tea


Deep and resonating umami. Rich sweetness with the classic Uji aroma of maturing vintages.

About This Tea

Horri San is running his family’s Uji, Kyoto-based tea business Hekisuien, which was established in 1867. This amazing batch of Gyokuro is a vintage blend of 90% hand-picked teas and 10% scissor-harvested high-end lots from Kyotanabe, Uji-Tawara, Maizuru and Ayabe regions of Kyoto Prefecture. Each micro-lot of tea in this blend was selected from competition micro-lots specifically made for Kyoto’s annual tea contest. The aged tea portions lend a richness and long-lasting umami sweetness that balances with the fresh and lively points of the newer vintages. The rich taste of this blend comes mainly from Gokou, but there is significant portion of Tsuyuhikari, Houshun, and other cultivars that form the particularly strong character of this 2023 released blend of Shuppin Gyokuro.


Green tea


Uji, Kyoto Prefecture, Japan


Gokou, Tsuyuhikari, Ujihikari, Houshun, Samidori, Yabukita


March - May


10 - 180 meters

  • 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.

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.

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