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
Cultivar
Gokou, Hoshun, Samidori, Yabukita
Harvest
March - May
Elevation
10 - 180 meters
Ingredients
Green Tea
Ingredients
Green Tea
Origin
Uji-Tawara, Maizuru, Ayabe and Kyotanabe, Kyoto Prefecture, Japan
Cultivar
Gokou, Hoshun, Samidori, Yabukita
Harvest
March - May
Elevation
10 - 180 meters
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.
Origin
Uji
Kyoto, Japan
