Cultivar: Gokou, Saemidori, Ujihikari and Houshun
Harvest: Month of May in 2009, 2011, 2013, 2016 and 2019
This year we selected two gyokuro teas from the heralded Uji region of Japan. Uji teas tend 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. Shuppin translates as "going to the contest." This premier grade of gyokuro comes from one of our farm partners in Uji who creates vintage blends for a gyokuro tea contest held annually in Kyoto. The aged teas lend mellow richness that balances with the fresh points of new vintages. Uji Shuppin resonates on the palate with the delightful tender sweetness of sugar snap peas upfront, with a silky mouthfeel and deep reverberations of umami.
faint pine aroma, sugar snap peas, reverberating umami, silky mouthfeel
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.