Winter Teas
Tamakazura Gyokuro
About This Tea
They use blending techniques that combine different cultivars and vintages from the Uji region's most prized farmers. Hekisuien creates unique teas through the practice of aging and blending multi-vintages. This batch combines three different vintages of five cultivars grown by different Uji farmers.
It has layers of flavorful depth and aroma that flow through the course of several infusions. The notes of roasted nori and the rich umami sweetness of this Gyokuro carry forth a woody fragrance of cypress and cedar. The balance of taste, body, and aroma is very special and long-lasting.
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou, Houshun, Samidori, Yabukita, Tsuyuhikari
Harvest
May 2022, May 2023, May 2024
Elevation
65 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Kyotanabe, Uji, Kyoto Prefecture, Japan
Cultivar
Gokou, Houshun, Samidori, Yabukita, Tsuyuhikari
Harvest
May 2022, May 2023, May 2024
Elevation
65 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 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.
