UJIHIKARI (Gyokuro / Kyoto)

Sweetness (Umami): ★★★★ Astringency: ★ Color: ★★★★

Ujihikari Single Origin Tea Leaves from Wazuka Town, Kyoto Prefecture

Gyokuro is made from Ujihikari, a Kyoto variety that is also cultivated as the finest tencha. This cultivar is characterized by its elegant flavor and dark green color. Heating is applied in the finishing process to bring out the gorgeous aroma and rich flavor. The expression changes greatly depending on the extraction temperature.

"Kyoto Wazuka"
For 800 years, Wazuka-cho, Kyoto is an area that has maintained traditions, cultivated tea plantations, and consistently produced high-quality tea. The temperature difference between day and night is large and fog tends to occur, which helps block direct sunlight on the tea leaves, making it suitable for growing high-quality, sweet tea leaves.

"Gyokuro"
For about 20 days before harvest, the tea fields are covered and tea is cultivated. The period of covering is longer than kabuse sencha, concentrating the umami. Normally, it contains a lot of sweetness and umami by suppressing the astringency component "catechin" produced by exposure to direct sunlight and producing "theanine" with a strong sweetness.
At our store, we carefully select tea leaves that are carefully grown by hand by tea farmers.
You can feel the deep sweetness and umami of the tea leaves that are carefully covered and grown.

Features and Benefits of Gyokuro

Gyokuro is cultivated under a cover for about 3 weeks before harvesting, making it a type of Japanese tea with a thick, creamy flavor that suppresses astringency and condenses umami.
By covering, the leaves try to increase chlorophyll in an attempt to make photosynthesis more efficient, resulting in a dark green brown.
If you enjoy it cold or at a low temperature such as 50 degrees or less, you can enjoy a very rich flavor with less off-flavours. Also, please enjoy the difference in expression by increasing the temperature after the second brew.

Benefits of Gyokuro Gyokuro contains not only the catechins found in tea, but also the amino acid "theanine" and vitamin C.

和束産茶葉の特徴

和束(わずか)町は、800年にわたり茶の産地としての伝統を守り、品質の高い茶葉を育んできた地域。
昼夜の寒暖差が大きく、霧が立ちこめやすい気候が茶葉への直射日光を和らげ、まろやかであまみのある味わいを生み出している。

保存方法

1. 未開封の茶葉は、冷蔵庫または冷凍庫で保存してください。使う際は、必ず常温に戻してから開封をお願いします。急に開けると結露で茶葉が湿り、鮮度が落ちてしまいます。

2. 開封後は、密閉性と遮光性のある容器に移し、冷暗所での保存をお願いします。冷蔵庫での保管は、匂い移りや湿気の原因になるためお控えください。