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Gyokuro from Uji-Shirakawa, Gokô cultivar

Type of tea : Gyokuro
Origin : Shirakawa, Uji City, Kyôto Prefecture
Cultivar : Gokô
Harvest : May 12, 2017, handpicked
Gyokuro from Uji-Shirakawa, Gokô cultivar

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In Uji City, the hilly Shirakawa sector is a tiny tea-farming area that is very famous for its gyokuro. Mr. Kojima, who is especially well-known for his extremely high quality gyokuro teas, works there, using organic fertilizers and as little pesticide as possible.
This is one of his finest, made from the well-known Gokô cultivar, a classic of shaded teas and especially characteristic of Kyôto Prefecture. The fragrance of the dry leaves is intense and complex, sweet and fresh, a little vegetal, enhanced by citrus notes. It is already marvelous.
We find this aromatic complexity again in the infused liquor. It is of course powerful, very sweet, with elegant umami, great aftertaste and length in the mouth worthy of the finest gyokuros. However, we also find the ripe fruit scents typical of Gokô, citrus notes, and especially in the after taste, floral notes recalling sweet rose petals.
The rich scents and flavours do not wane in following infusions, and the liquor remains sweet.
This is a gyokuro that stands out owing to the strength and complexity of its fragrances.

(This is a raw tea, aracha, in other words, unsorted, which explains why the leaves look the way they do. Since it has not been roasted, we can taste 100 percent of the true flavours of this very high quality gyokuro, and the hills where it has been grown.)

Further details

Brewing suggestion
  • Quantity of leaves: 5 g / 1.5 tsp
  • Quantity of water : 30 ml / 1/8 cup
  • Water temperature : 50°C / 122°F
  • Brewing time : 90 s

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Gyokuro from Uji-Shirakawa, Gokô cultivar

USD $37.33  / 50g

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