Uji Gyokuro "Takumishin"

From the heart of Uji, Kyoto -- arguably the most famous traditional producing region of both matcha and gyokuro -- we have received a very special gyokuro from Joyo City and Kyotanabe.

The leaves are harvested from Ujihikari, Saemidori, and Okumidori tea trees that are covered and shade grown for around 23 days. The 3 varietals are then carefully blended to balance each of their distinct characteristics.

One thing that makes traditional gyokuro from Uji so special is that most of it is aged for a minimum of 6 months. This one, for instance, was finished in 2024 and then intentionally aged for a year.

The dark, hand-cut, metallic leaves are stunning in the gaiwan. Dry, the iridescent spindles smell like grape candies and pine. The first infusion is beautiful: gentle, with a surprisingly tropical profile. We get notes of banana and sweet potato, followed by a long, evolving finish. The liquor from the second infusion looks oily and dense, hinting at the soft and weighty mouthfeel it has maintained. By the third infusion a floral, powdery, matcha-like liftedness has come forward.

There is a saying in Japan, that "sencha soothes the throat; while gyokuro soothes the soul," that this tea reminds us of. It addresses deeper parts of us, soothing by way of inspiration.