Uji Hien Gyokuro
Garden Direct Green Tea
2.0
Rated 2.0 out of 5 stars
1
Uji Hien Gyokuro
Uji Hien Gyokuro
Uji Hien Gyokuro
Uji Hien Gyokuro

Uji Hien Gyokuro

An ultra-premium gyokuro crafted from multiple vintages of handpicked Gokou, sourced from three Kyotanabe growers. Expertly blended for a sweet, savory cup with elegant floral depth.


About 10 Cups Of Tea

Deep umami, lasting sweetness, kombu dashi, floral meadow and vibrant energy

About This Tea
Uji Hien Gyokuro (Secret Garden) is an exquisite grade of gyokuro produced by our friend Hisaki Horii, an 8th generation tea maker and current CEO of his family’s tea business, Hekisuien, a prestigious Uji-based tea company established in 1867. Hekisuien makes ultra-premium gyokuro and matcha through the practice of aging and blending. They use techniques and generationally developed recipes that combine different cultivars and vintages to create teas unlike any other gyokuro and matcha producer. Hekisuien refines and blends the best teas from the Uji region's most prized farmers for its gyokuro and matcha recipes.

This deeply umami and rich-tasting gyokuro blend combines multiple vintages of the Gokou cultivar selected from three different farmers of 100% handpicked Kyotanabe-grown gyokuro. Hekisuien has named this recipe “Uji Secret Garden” (Uji Hien). This tea is very sweet with fragrant hints of a floral meadow, a lasting sweetness, and a vibrant umami taste. This limited batch is a rarity for gyokuro aficionados.
Ingredients

Green tea

Origin

Kyotanabe, Uji, Kyoto Prefecture, Japan

Cultivar

Gokou

Harvest

May 2023, May 2024

Elevation

60 - 180 meters

Uji background map mobile

Origin

Uji

Kyoto, Japan

The small city of Uji is located on the southeast border of Kyoto and is renowned and widely considered to produce some of the best teas. The lower elevation tea gardens along the Uji River have warmer soil, which are favored when producing shade-grown teas like tencha and gyokuro.

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.

Customer Favorites

2.0
Rated 2.0 out of 5 stars
Based on 1 review
Total 5 star reviews: 0 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 1 Total 1 star reviews: 0
0%would recommend this product
1 review
  • Mo
    Verified Reviewer
    I do not recommend this product
    Rated 2 out of 5 stars
    1 week ago
    Not worth it

    For the high price, I had high hopes. The flavor is bold, but lacks the umami I expect from a gyokuro. The color is light, not deep green, and the mouth feel is rather thin and not creamy or luxurious as I would also expect for a gyokuro. I don’t believe the price is justified for this tea.

    Rishi Tea & Botanicals
    1 week ago

    Hi Mo! We're so sorry the Uji Hien Gyokuro didn't meet your expectations, especially given the investment. We recognize that gyokuro is such a special and nuanced tea with very specific qualities that tea lovers look for, and regret that the sweet, savory notes with elegant floral depth did not come through. We appreciate you trying something new and would love to help with preparation recommendations, please do not hesitate to contact our Customer Service Team.