Gourmet teas straight from Japan, selected for you by our sommelier

Uji gyokuro from Kyô-Tanabe, "Yoneta" Gokô 2012

Type of tea : Gyokuro
Origin : Inooka, Kyô-Tanabe Town, Kyôto Prefecture
Cultivar : Gokô
Harvest : May 2012, handpicked
Uji gyokuro from Kyô-Tanabe, "Yoneta" Gokô 2012

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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 2012.
The special aromas of the Gokô variety, fruitiness with notes of leather and smoke, come out very clearly at first, with strong sweetness. They are dominant in the mouth, along with something chocolaty and mineral, while the umami appears mainly in the aftertaste, where it is strong and incisive, with an almost imperceptible vegetal trace. The overall impression is initially of sweetness, with fine complexity in the fragrances.
Later infusions do not release any astringency, but vegetal flavours subtly come out to contribute depth.

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 2012

USD $30.00  / 50g

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