Uji Homare Gyokuro
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Uji Homare Gyokuro
A secret recipe refined through generations of craftsmanship, this gyokuro blends multiple vintages for a smooth, rich and deeply savory-sweet cup.
They use blending techniques that combine different cultivars and vintages to shape a unique taste and quality unlike other Gyokuro and Matcha producers. Hekisuien’s focus is not so much on single-cultivar selection, but rather on the uniqueness achieved through aging and blending vintages of different cultivars from various producers and regions of Uji and Kyoto.
The Homare blend represents the classic blue-green essence and vibrancy of Gyokuro from the Uji tea terroir. Its complexity is derived from aged and blended cultivars, including a high percentage of Gokou. Homare is about 50% handpicked and 50% scissor-cut.
Cultivar
Gokou, Houshun, Ujihikari, Samidori, Tsuyuhikari
Harvest
5/14/2021, 5/17/2022, 5/21/2022, 5/5/2023, 5/21/2023, 5/23/2023, 5/24/2023, 5/26/2023, 5/5/2025, 5/6/2025
Elevation
Maizuru 20 meters, Kyotanabe 65 meters, Ujitawara 160 meters
- Imperial
- Metric
Traditional Tea Preparation
Add 5-7g to a small (150mL/5oz) kyusu teapot or hohin.
Use boiled water cooled to 170°F. Add just enough water cover the tea leaves.
The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water. Infuse for 25 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew.
Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional deep taste and rich body.
Uji, Kyoto, Japan
Kyoto, Japan
Green Tea