Uji Dangocha Gyokuro
Uji Dangocha Gyokuro
Uji Dangocha Gyokuro
Regular price $16.00
/
  • 20 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way
Shipping calculated at checkout.

A unique byproduct of the gyokuro rolling process, these dense ‘dumplings’ (団子 - dango) of leaves are filled with umami and can be enjoyed brewed like gyokuro, cold-brewed, or simply eaten as they are.

Uji city in Kyoto has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries, dating back to the 12th century. The shading method used to produce modern matcha (c. 16th century) along with sencha (1737) and gyokuro itself (1835) were all invented by Uji farmers looking to push the boundaries of tea quality. Though the name Ujicha remains associated with high-grade tea, most tea branded as Ujicha is produced in the neighbouring towns of Ujitawara, Minamiyamashiro, Kizugawa, and primarily Wazuka.


Cultivar: Samidori

Region: Uji, Kyoto

Producer: Yoshida Meichaen

Harvested: May 15, 2022

Elevation: 25m

Shading: 35 Days; Honzu

Picking: Hand-picked

Brewing Instructions

Tea/Water Ratio

4g per 50ml of water
(.14oz per 1.7oz)

Water Temperature

60º C (140ºF)

Brewing Time

5 minutes

Meet the Producer

Yoshida Meichaen (吉田銘茶園)

Cultivar: Samidori

Not to be confused with the more popular Saemidori, Samidori is a classic Uji cultivar. Though it is one of the oldest cultivars, bred by Uji tea breeder Koyama Masajirou (小山 政次郎) in 1939, it is technically unregistered. It was developed to be suitable for shaded teas, with leaves that grow vertically for easy hand-picking.

Today, Samidori is commonly grown in Kyoto for use in gyokuro and matcha where the cultivar’s bright green colour and deep umami shine through.

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We're working with small tea farmers who are passionate about their craft, and working towards a goal⁠—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry. 
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