Tea Review: Uji Gyokuro (Yunomi/Nagatani Tea)

Uji Gyokuro - Gokou & Uji Midori

Nagatani Tea/Yunomi
Type: Green
Origin: Japan, Kyoto Prefecture, Ujitawara Town, Yuyadani Valley
Product Description:

A high quality gyokuro from the family-owned tea factory, Nagatani Tea. This gyokuro was made from two cultivars that are from the Kyoto prefecture: Gokou and Uji Midori. With the gokou cultivar known for its' rich umami and the Uji Midori characteristic of its aromatic characteristics (floral, creamy aroma), please delight in the dance of these two cultivars! 

A bit more about these two cultivars (for those who are curious): These two cultivars were specifically developed to suit the soil and climate of Kyoto prefecture. Both are cultivars that are well-suited for shading, therefore, it is often made into gyokuro or matcha. Gokou is perhaps the more common, characteristic with its' earthy aroma and deep umami. The aromatic Uji Midori cultivar was selected in 1985 from a seed of zairai (native) tea bushes from Uji. In comparison to the gokou, it is still quite a rare cultivar perhaps because it does not leave a strong impression with its' lighter umami. 

Temperature: 140-176° F
Amount: 3 grams
Steeping Time: 2-3 minutes

The dry leaves have an aroma of nuts, nut shells, and nori.  

The liquor is pale green with a savory, nutty, and edamame aroma.  The taste is light and nutty with notes of spinach and edamame.

While this gyokuro is light and pleasant at 140° F, I especially enjoyed the deeper, greener results when brewed at 176° F.  The fullest flavor was in the first infusion, followed by at least two more lighter yet enjoyable infusions.

This tea was purchased by me.