Cultivar:Gokou, Saemidori, Ujihikari, Houshun, Yabukita and Samidori
Harvest: Month of May in vintages 2009, 2013, 2016, 2017, 2018, 2019
This year we selected two gyokuro teas from the heralded Uji region of Japan. Uji teas tend to emphasize the more savory, oceanic qualities of umami. They make a welcome contrast to the mountain freshness of Okabe teas and the subtle pine fragrance and refreshing bittersweetness of Yame teas. Uji Homare is made using a traditional technique of curating a blend of vintages ranging from 2009 - 2019. The aged teas lend mellow richness that balances with the fresh points of new vintages. Vintage blends can be entered into contests, a notable one being the National Tea Competition in Japan. The Homare blend is very elegant with intense oceanic flavors including hints of fleur de sel and sweet sakura mochi.
oceanic, fleur de sel, very elegant, finish of sweet mochi, umami
7 grams | 1 tbsp
Add 1 tbsp (7g) tea to a small (150ml/5oz) Kyusu teapot
Use water cooled to 165°F.
Add water to just cover the tea leaves.
Infuse for 20 seconds and decant.
Repeat for another 4+ infusions, adding 5 seconds to each subsequent infusion.