Uji Gyokuro "Takumishin"

宇治玉露 匠心

Harvest
May 2024

Origin
Uji, Kyoto

From Uji, Kyoto – arguably the most famous traditional producing region of both matcha and gyokuro – we have received a very special gyokuro from Uji’s core area, 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 very intentionally blended. 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 long infusion is beautiful: gentle, with a surprisingly tropical profile, 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. 

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Brewing guide

Please read our detailed Gyokuro brewing guide here