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.
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou
Harvest
March - May
Elevation
60 - 180 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou
Harvest
March - May
Elevation
60 - 180 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 taste and rich body.
Origin
Uji
Kyoto, Japan
