The Shirakawa sector in Uji is a small zone traditionally dedicated to producing gyokuro, and renowned for the fragrance of its teas.
Uji-hikari is less widespread than Samidori or Gokô, but it is also an Uji cultivar used mainly for shaded teas. This variety is more unusual, and this can be seen in this hand-picked gyokuro by Mr. Kojima. (This is an unsorted raw tea, aracha.)
The leaves have the sweet, slightly green scent typical of gyokuros, but also more subtle, sharper touches of flowers and pine.
Infusion produces a tea with an elegant fragrance, subtle, but a little unusual for a gyokuro. Earth, dry straw, wood, but also flowers. In the mouth, it is very sharp, with marked astringency entering into opposition with the umami and sweetness of the tea. The astringency becomes much lighter in the following infusions, leaving more room for the umami typical of gyokuros, though it remains subtle and does not overwhelm the other aromas, of which there is a broad palette.
This is a gyokuro with a very strong personality, very aromatic, powerful and incisive. It is not a gyokuro designed to introduce newcomers to the style, but to deepen the experience of those already accustomed.
It reveals the characteristics of the Shirakawa countryside, but even more those of Uji-hikari. It is in very interesting contrast with the Gokô from Uji-Shirakawa by the same Mr. Kojima.
Brewing suggestion
Quantity of leaves: 5g / 1.5 tsp
Quantity of water : 30ml / 1/8cup
Water temperature : 40°C / 104°F
Brewing time : 100s
cat-uji cat-ujihikari
