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Uji gyokuro from Kyô-Tanabe, "Yoneta" Gokô 2009

Type of tea : Gyokuro
Origin : Inooka, Kyô-Tanabe Town, Kyôto Prefecture
Cultivar : Gokô
Harvest : May 2009, handpicked
Uji gyokuro from Kyô-Tanabe, "Yoneta" Gokô 2009

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It is customary, especially in Uji, not to release gyokuros in the spring, but to wait at least until the fall when their fragrances become more assertive. In addition, some prefer to blend teas from preceding years to increase the strength and depth. It is therefore not unusual for fine tea producers to conserve gyokuros from very old vintages. Thés du Japon is offering you an opportunity to discover these “vintage” gyokuros. While maturing does not change their flavours radically, it does make their taste even richer and more powerful.

Here is a gyokuro from Kyô-Tanabe, which is the most famous area where best quality “gyokuro from Uji” is produced. This one was made by Mr. Yoneta and dates from 2009.
To the nose and even more so in the mouth, this tea gives a powerful impression of sweetness. It has the fruitiness typical of the Gokô cultivar.
Umami and sweetness are very dense and deep, almost syrupy, but fluid. The aromatic profile of this gyokuro, from which maturing has removed all vegetal traces and brought out the umami, seems robust, but very simple. Yet, the umami is highly sophisticated in itself, something that is found only in fine gyokuros from Uji, and in this case it is showcased.
This impression of extreme sweet mellowness is utterly constant and does not seem to diminish across multiple infusions. The aftertaste is composed of strong umami that is nonetheless very soothing.

Brewing suggestion
  • Quantity of leaves: 5g / 1.5 tsp
  • Quantity of water : 30ml / 1/8 cup
  • Water temperature : 50°C / 122°F
  • Brewing time : 120s

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Uji gyokuro from Kyô-Tanabe, "Yoneta" Gokô 2009

USD $33.33  / 50g

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