Spring Teas
Uji Shuppin Gyokuro
This exceptional Gyokuro is a vintage blend composed of 90% hand-picked teas and 10% scissor-harvested high-end lots from the Kyotanabe, Ujitawara, and Maizuru regions of Kyoto Prefecture. Each micro-lot in the blend was selected from competition-grade teas specifically crafted for Kyoto’s annual tea contest.
The inclusion of aged tea portions lends a rich depth and long-lasting umami sweetness, which harmonizes beautifully with the fresh, lively character of newer vintages. The luxurious taste of this blend is primarily derived from the Gokou cultivar, while the Tsuyuhikari and Houshun cultivars contribute layers of brightness, complexity, and aromatic refinement to the 2025 Shuppin Gyokuro vintage.
Cultivar
Gokou, Samidori, Houshun, Ujihikari, Tsuyuhikari
Harvest
5/14/2021, 5/5/2023, 5/21/2023, 5/24/2023
Elevation
Maizuru 20 meters, Kyotanabe 65 meters, Ujitawara 160 meters
Uji, Kyoto, Japan
Kyoto, Japan
Green tea
- 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.
Origin
Uji
Kyoto, Japan
