Winter Teas
Uji Homare Gyokuro
About This Tea
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 achieved through 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, Kyoto, Japan
Cultivar
Gokou, Houshun, Ujihikari, Samidori, Tsuyuhikari
Harvest
5/14/2021, 5/17/2022, 5/21/2022, 5/5/2023, 5/21/2023, 5/23/2023, 5/24/2023, 5/26/2023, 5/5/2025, 5/6/2025
Elevation
Maizuru 20 meters, Kyotanabe 65 meters, Ujitawara 160 meters
Ingredients
Green Tea
Ingredients
Green Tea
Origin
Uji, Kyoto, Japan
Cultivar
Gokou, Houshun, Ujihikari, Samidori, Tsuyuhikari
Harvest
5/14/2021, 5/17/2022, 5/21/2022, 5/5/2023, 5/21/2023, 5/23/2023, 5/24/2023, 5/26/2023, 5/5/2025, 5/6/2025
Elevation
Maizuru 20 meters, Kyotanabe 65 meters, Ujitawara 160 meters
Origin
Uji
Kyoto, Japan
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 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.
