: Uji, JapanCultivar
: Gokou, Hoshun, Samidori and YabukitaElevation
: May 2020 / May 2021 / May 2022
Homare is a gyokuro blend that comes from one of our old friends who is a 5th generation gyokuro and matcha producer. He is running his family’s Uji, Kyoto-based tea business Hekisuien, which was established in 1867.
The blend is said to represent the classic blue-green essence and vibrancy of the Uji tea terroir. Its complexity is derived from aged and blended cultivars including a high percentage of Gokou. It is made according to an old technique and formula held by the Hekisuien company that differentiates their gyokuro from all other Uji brands.
Homare is about 50% handpicked and 50% scissors cut. The teas are harvested in Kyotanabe, Ujitawara and Fukuchiyama. Nearly the same raw materials for Shuppin gyokuro are used in the Homare blend, but the ratio of Ujitawara is higher in Shuppin.
Additional Preparation Notes:
Infuse for 20 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.