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.
Origin
Uji, Kyoto Prefecture, Japan
Cultivar
Gokou, Tsuyuhikari, Ujihikari, Houshun, Samidori, Yabukita
Harvest
March - May
Elevation
10 - 180 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Uji, Kyoto Prefecture, Japan
Cultivar
Gokou, Tsuyuhikari, Ujihikari, Houshun, Samidori, Yabukita
Harvest
March - May
Elevation
10 - 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 deep taste and rich body.
Origin
Uji
Kyoto, Japan
