About This Tea
This blend is an exclusive batch produced for Rishi by our friend Hisaki Horri San, 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. Hekisuien focuses on traditional and ultra-premium gyokuro and matcha. They use family-held blending secrets that combine aged vintages from exquisite collection and curation to make gyokuro unlike any other. This amazing and deep tasting tea blend combines multiple vintages of the Gokou cultivar. Gokou means “halo” in Japanese and is a one of the prized local Kyoto cultivars for gyokuro and matcha, noted for its full body character and aromas of decadent confections, florals and fresh cream.
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou
Harvest
March - May
Elevation
10 - 50 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou
Harvest
March - May
Elevation
10 - 50 meters
Preparation
- Imperial
- Metric
Traditional 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.
Origin
Uji
Kyoto, Japan
