Gyokuro
From Ujitawara in Kyoto Prefecture, Gyokuro Komayabu is finished by the Nishide family — Meiji-era specialists led by sixth-dan master taster Takashi Nishide and instructor Atsuko Nishide. This tea grows under shade for over 20 days, then is refined in-house through careful shiage to preserve the field’s voice and keep character steady year after year. Nishide buys aracha directly from local growers and tunes firing and needle shape with a light hand, honoring Uji’s quiet, precise tradition. In the cup you’ll find a velvety, jade liquor with deep, broth-like umami, gentle sweetness, and a cool, lingering finish. Notes suggest tender greens, nori, and white sesame, with a soft silkiness that invites slow sipping.
Origin
Ujitawara’s river-cooled hills give slow growth and fine aromatics at 200 m elevation. Fields here are typically mature hedgerows — many around 30–40 years old — yielding leaves with poise.
Gyokuro Komayabu is a field blend from one grower (Okamura family) using two tea cultivars: Kokamage (often romanised Komakage) and Yabukita. Kokamage — a tea cultivar — is cherished in Kyoto for deep umami and perfume under shade. Yabukita brings balance, clean sweetness, and a tidy finish.
Craft
Classic Uji gyokuro depends on long shading that limits light for more theanine and natural sweetness. After picking, leaves are quickly steamed, rolled into slender needles, and dried as aracha. Nishide then performs the delicate shiage — sorting, firing, and polishing — to finish this Uji Gyokuro with clarity while preserving the plot’s natural depth.
Gyokuro vs Sencha
Gyokuro grows under shade for weeks; sencha is sun-grown or only briefly shaded. That single difference reshapes taste and brew. Uji Gyokuro is richer, silkier, and sweeter, with umami at the core and very low bitterness at low temperatures. Sencha tastes brighter and more citrus-green, with a brisk, refreshing snap and higher brewing temperatures.
FAQ
How long is the shading for this tea?
Over 20 days. Long shading concentrates sweetness and umami, the signature of Kyoto gyokuro.
How does Uji Gyokuro differ from sencha in the cup?
Gyokuro is denser, silkier, and sweeter with pronounced umami at low temperatures; sencha is brighter and more brisk with greener aromatics.
Who is Nishide and what is shiage?
Nishide is a historic Ujitawara finisher. Shiage is the final refining — sorting, light firing, and polishing — that stabilizes flavor and aroma without blending.