Origin: Tea Farm Kobayashi from Kyotanabe, Uji (Kyoto)
Cultivar: Goko
Shading time: > 30 days
Elevation: 20 m
Harvest: May 2025 (First Flush), hand-picked
Type of steaming: Chuumushi (normal steaming)
Ideal storing: After opening please use as soon as possible (maximum 3 months) and store in a cool, light-protected place.
Weight: 20 g
Steeping Method
First infusion:
・Amount of tea ：5 g
・Water temperature：about 35℃
・Water amount：about 30 ml
・Steep duration：90 - 120 sec
Second infusion:
・Water temperature：about 45℃
・Steep duration：20 - 30 sec
Third infusion:
・Water temperature：about 50℃
・Steep duration：40 - 50 sec
Fourth infusion:
・Water temperature：about 50℃
・Steep duration：60 - 70 sec
Fifth infusion:
・Water temperature：about 50℃
・Steep duration：90 sec
Sixth infusion:
・Water temperature：about 50℃
・Steep duration：120 sec
Two hand-picked premium gyokuro from the Kyotanabe region by the national champion (2014), Mr. Kobayashi.
The Gokô has a light earthy umami and an elegant, berry-like fruity sweetness. A typical Kyoto gyokuro that is hard to find in this quality.
In order for the tea to develop its full potential, we recommend the infusion method described above.
Here is a video in English about the tea region Kyoto, where our tea master Mr. Kobayashi can be seen briefly from minute 10:30:
