Kōyō - Uji Gyokuro

Kōyō - Uji Gyokuro

Regular price $25.00
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  • 50 grams
  • Multi-Origin | Multi-Cultivar Blend
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

Carefully blended from both machine and hand-picked leaves from across Kyōto and Uji, this gyokuro represents the refinement and elegance of Uji tea, using cultivars known for their excellence as shaded tea—samidori, uji-hikari, saemidori, and gokou.

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.


Taste Profile
Production Region

Brewing Instructions

Tea/Water Ratio

4-8g per 50ml of water, use 90ml for later infusions

Water Temperature

45º C (113ºF), +10º C for each subsequent infusion

Brewing Time

2 minutes | 30 seconds for second infusion, + 15s for each subsequent infusion

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Rishouen (利招園)

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Our Mission

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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