Harvest: Spring 2023 (Ichibancha)
Cultivar: Goko Breeds
Harvesting Method: Handpicked from traditional shaded tea fields
Taste: Deep sweetness with a very strong umami taste, which is very smooth on the tongue
Liquid: Light green, high in transparency with very little redness and yellowness
Leaves: Dark leaves, glossy on the surface
This quality comes in limited quantities and is made exclusively from only one cultivar. Goko breed leaves used are singly handpicked from skilled workers’ hand. The tea breed of this Gyokuro has an excellent noble aroma. Goko is a very valuable variety that is grown in small quantities exclusively in the Uji region of Kyoto. Since only one variety is used, this tea has a unique aroma and taste. One of the reasons for the excellent taste of this tea, besides the fertile soil, is the fact that the leaves are hand-picked and not cut by machine. Shaded for 20 to 30 days before the harvest, this tea is a must if you are looking for an excellent tea with a rich and deep aroma
No.14 - Zuigyoku
About Gyokuro:
The beginnings of Gyokuro date back only about 150 years. Almost all Gyokuro is produced in Kyoto Prefecture. There, a misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive. One of the unique characteristics of Gyokuro is the very strong umami taste compared to other green teas. Gyokuro is made by placing the tea plants in shade and blocking out the sunlight while the shoots grow. This gives Gyokuro, in Japanese "Jade Dew", a gentle, delicious sweetness.
