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#0803.K6 Nishide Tea: Organic Uji Gyokuro 宇治茶 有機玉露

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#0803.K6 Nishide Tea: Organic Uji Gyokuro 宇治茶 有機玉露

Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue. 

This Nishide OG18 gyokuro was made from a cultivar that is from the Kyoto prefecture: Yabukita. This cultivar was especially developed to suit the soil and climate of Kyoto prefecture. This is the  cultivar that is very appropriate for shading. That is why they are often made into gyokuro or matcha. With the Yabukita cultivar known for its'  umami and its refreshing aroma, please delight in the well balanced cultivar! Oh, and please don't forget to enjoy across multiple (3-4) steeps. 

Product Info

  • Ingredients: Green tea
  • Cultivar: Yabukita
  • Harvest: Spring
  • Cultivation & Processing Notes: Shaded for 3 weeks, steamed lightly, rolled, dried.
  • Region: Ujitawara, Kyoto Prefecture

Steeping Notes

  • 1st Steeping - Tea: 5 grams. Time: 60 seconds. Water: 60˚C/140˚F, 1 cup.
  • 2nd Steeping - Time: 10 seconds. Water: 80˚C/176˚F, 1 cup.
  • 3rd Steeping - Time: 45 seconds. Water: 90˚C/194˚F, 1 cup.
  • The amounts above are guidelines. Adjust to preference.
  • Consider also advanced steeping techniques such as cold or ice steeping (see Steeping Techniques).

Producer Info

  • Name: Nishide Tea Factory (Nishide Seichajyo Co., Ltd.)
  • Type: Family-owned tea factory
  • CEO: Takashi Nishide
  • Address: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan


The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.

Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue. 

This Nishide OG18 gyokuro was made from a cultivar that is from the Kyoto prefecture: Yabukita. This cultivar was especially developed to suit the soil and climate of Kyoto prefecture. This is the  cultivar that is very appropriate for shading. That is why they are often made into gyokuro or matcha. With the Yabukita cultivar known for its'  umami and its refreshing aroma, please delight in the well balanced cultivar! Oh, and please don't forget to enjoy across multiple (3-4) steeps. 

Product Info

  • Ingredients: Green tea
  • Cultivar: Yabukita
  • Harvest: Spring
  • Cultivation & Processing Notes: Shaded for 3 weeks, steamed lightly, rolled, dried.
  • Region: Ujitawara, Kyoto Prefecture

Steeping Notes

  • 1st Steeping - Tea: 5 grams. Time: 60 seconds. Water: 60˚C/140˚F, 1 cup.
  • 2nd Steeping - Time: 10 seconds. Water: 80˚C/176˚F, 1 cup.
  • 3rd Steeping - Time: 45 seconds. Water: 90˚C/194˚F, 1 cup.
  • The amounts above are guidelines. Adjust to preference.
  • Consider also advanced steeping techniques such as cold or ice steeping (see Steeping Techniques).

Producer Info

  • Name: Nishide Tea Factory (Nishide Seichajyo Co., Ltd.)
  • Type: Family-owned tea factory
  • CEO: Takashi Nishide
  • Address: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan


The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.

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Description

Creating organic gyokuro has been something of a holy grail for those interested. Why? Due to the heavy fertilization that is necessary to produce the richness in gyokuro, it has been very difficult to achieve using organic fertilizers. This attempt by Nishide-san and the farmers he works with is quite decent with rich umami flavors that spread across the tongue. 

This Nishide OG18 gyokuro was made from a cultivar that is from the Kyoto prefecture: Yabukita. This cultivar was especially developed to suit the soil and climate of Kyoto prefecture. This is the  cultivar that is very appropriate for shading. That is why they are often made into gyokuro or matcha. With the Yabukita cultivar known for its'  umami and its refreshing aroma, please delight in the well balanced cultivar! Oh, and please don't forget to enjoy across multiple (3-4) steeps. 

Product Info

  • Ingredients: Green tea
  • Cultivar: Yabukita
  • Harvest: Spring
  • Cultivation & Processing Notes: Shaded for 3 weeks, steamed lightly, rolled, dried.
  • Region: Ujitawara, Kyoto Prefecture

Steeping Notes

  • 1st Steeping - Tea: 5 grams. Time: 60 seconds. Water: 60˚C/140˚F, 1 cup.
  • 2nd Steeping - Time: 10 seconds. Water: 80˚C/176˚F, 1 cup.
  • 3rd Steeping - Time: 45 seconds. Water: 90˚C/194˚F, 1 cup.
  • The amounts above are guidelines. Adjust to preference.
  • Consider also advanced steeping techniques such as cold or ice steeping (see Steeping Techniques).

Producer Info

  • Name: Nishide Tea Factory (Nishide Seichajyo Co., Ltd.)
  • Type: Family-owned tea factory
  • CEO: Takashi Nishide
  • Address: 59 Higashiokutani Zenjyoji, Ujitawara-cho, Tsuzuki-gun, Kyoto 610-0201, Japan


The Nishide Tea Factory is managed by husband and wife team, Takashi and Atsuko Nishide and their family. Established over 140 years ago, the Nishide family buys aracha tea (unrefined leaves) from the tea farms of Kyoto and surrounding prefectures, and refines them further to craft high quality tea leaves that are uniform in color and shape, and of course excellent in flavor.