Uji Hikari (Gyokuro / Wazuka, Kyoto)

Sweetness (Umami): ★★★★ Bitterness: ★ Color: ★★★★ Among gyokuro teas, "Uji Hikari," a Kyoto-born cultivar, is a special tea that stands out for its delicate sweetness and clear umami. When hot water is poured, an elegant and rich aroma rises, and a deep umami, akin to carefully prepared dashi broth, spreads through the mouth along with the fragrance. There is almost no bitterness or astringency, and the smooth texture and the gently lingering sweet aftertaste continue softly. This calm and profound flavor offers a cup that truly lets you experience the essence of gyokuro. We have crafted this gyokuro using "Uji Hikari," a Kyoto cultivar also cultivated as the highest grade of tencha. This variety is characterized by its elegant umami and its clear, deep green color. Through precise heat treatment during the finishing process, we have brought out its delightful aroma and rich umami. Its character changes significantly depending on the brewing temperature. **・What is Gyokuro?** Gyokuro is a special type of Japanese tea produced through a method meticulously developed to maximize umami. About 20 days before harvest, the tea fields are covered to block sunlight. This process suppresses the production of catechins, which cause bitterness, and encourages the abundant accumulation of theanine, the source of sweetness and umami. This unique cultivation method results in gyokuro's characteristic rich, smooth mouthfeel and deep, mellow umami. When brewed slowly at a low temperature, its mellow sweetness unfolds without any off-flavors, allowing you to enjoy the exquisite aftertaste along with the tea leaves' rich aroma. **Characteristics and Benefits of Gyokuro** Gyokuro is a type of rich and smooth Japanese tea where bitterness is suppressed and umami is concentrated through approximately three weeks of shading before harvest. By covering the plants, the leaves attempt more efficient photosynthesis, increasing chlorophyll and resulting in a deep green color. Enjoying it at lower temperatures, such as with cold brewing or below 50°C, minimizes astringency and allows for a remarkably rich umami experience. For the second and subsequent infusions, try increasing the temperature to appreciate the difference in its character. Gyokuro is rich not only in catechins found in tea but also in "theanine," an amino acid, and Vitamin C. ========================================= **Tea from Wazuka, Kyoto: Cultivated by 800 Years of History and Morning Mist** Wazuka Town is located in southern Kyoto Prefecture. With a tea-making tradition passed down for 800 years, it is a renowned tea-producing region, boasting top-class evaluations for taste, aroma, and the shape of its tea leaves (beautifully arranged like needles). Wazuka, a basin surrounded by mountains, experiences significant temperature differences between day and night, and its tea fields are frequently enveloped in deep morning mist. This mist not only creates beautiful scenery but also acts as a "natural umbrella" for the tea leaves. Amino acids, the source of tea's umami and sweetness, tend to convert into bitter and astringent components when exposed to strong sunlight. However, in Wazuka, the morning mist envelops the tea fields, gently softening the direct sunlight. This allows the umami to be well-preserved within the tea leaves. The temperature differences created by the terrain and the resulting morning mist – Wazuka's unique natural environment – work together to cultivate a mellow, umami-rich cup with suppressed bitterness. ========================================= **【How to Store Tea Leaves】** ・Unopened tea leaves should be stored in a cool, dark place, away from direct sunlight, high temperatures, and humidity. For long-term storage, seal them and freeze. Before opening, allow them to return to room temperature to maintain quality. ・Once opened, transfer the tea leaves to an airtight, light-blocking container. Store in a cool, dark place and consume as soon as possible (within approximately one month). Tea easily absorbs odors, so avoid storing it near strong-smelling items.