Gyokuro Gokō

Gyokuro, the highest grade of steamed Japanese green teas, is shaded for 4 weeks before harvesting. This encourages the tea leaves to retain their amino acids, giving the tea its characteristic umami flavour. 

This tea was grown at a 5th generation tea garden in Wazuka Town, Uji, Japan by tea farmer Uejima-san. The quality of tea from Wazuka is attributed to the refreshing cool air and significant temperature difference between day and night. The river Wazuka flows through the centre of the town, which is surrounded by rich, misty forests. This mist gently envelops the tea leaves, and aids in blocking light, enhancing the flavour of the tea.

For this gyokuro, an unregistered gokō cultivar was used, which is prized for its compatability with shading. The resulting tea is rich, distinctively creamy and aromatic with significant umami and a wonderful elegance to it.

Flavour profile: rich, umami, creamy, elegant, marine

25g or 50g

location Wazuka, Uji, Kyoto, Japan
harvest Spring 2024
cultivar Gokō (unregistered)
multiple-steeping 
water 70°c/100ml
tea 3g
time 1m – 1.5m – 3m 
single-steeping
water 70°c/450ml
tea 5g
time 3-4m