Uji Ogura Hand-picked Gyokuro
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This gyokuro was made in Uji/Kokura , the place where Yamamotoyama's sixth-generation head tea master, Kahei Yamamoto, invented it in the spring of Tempo 6 (1835).
We take great care in preparing the soil using fertilizer that has been passed down through the generations, and carefully hand-pick each tea leaf so that you can fully enjoy the flavor of the soft new buds with little impurities.
Normally, it is left to rest until autumn, but this sake is aged until winter, resulting in a more fragrant and flavorful finish.
| Origin | We use only tea leaves from Uji and Kokura, the birthplace of gyokuro. The birthplace of gyokuro, where the sixth generation Kahei Yamamoto invented it. |
| Cultivation | Traditional Ohishita cultivation By covering the tea fields and blocking sunlight, the increase of catechins that cause bitterness is prevented, and the umami component theanine is stored in abundance in the leaves. |
| Manufacturing method | Only hand-picking is used to harvest the tea leaves, leaving only one bud and two leaves intact. By keeping the shape and structure of the tea leaves intact during the tea-making process, you can enjoy the original umami and sweetness of gyokuro without any unnecessary astringency. |
| flavor | The rich flavor and aroma of the hand-picked grapes, with no impurities, allows the aging process to deepen and develop a noble fragrance that spreads from the mouth to the nose. |
Product Details
- Net weight: 30g
- Size (mm): H 104 x W 104 x D 60
- Best before: Unopened: 240 days
- Origin: Uji Kokura
- Allergens (28 items): －
Product code: GR-UT
Uji Ogura Hand-picked Gyokuro
Sale price¥10,800
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Uji Ogura Hand-picked Gyokuro
Sale price¥10,800