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Gyokuro is the highest quality green tea. It is covered by shade made from reeds or thick clothes etc to block sunlight from tea plants. By blocking sunlight, an amino acid which is the natural resource of umami taste is accumulated in tea leaves while catechin which is the component of Nigami (bitterness) is suppressed. Consequently, tea has a very rich umami taste. In addition to it, the shade is effective in producing an elegant fragrance which is a typical character of Gyokuro. Tea leaves of this Gyokuro are grown in Ujitawara, Kyotanabe, and Uji in Kyoto prefecture which are the main production areas of Gyokuro. The main variety of tea leaves is Gokou, Komakage, and Samidori. They are core varieties of Gyokuro and produce sophisticated fragrant flavors and deep tastes.
50 g
Regular price €25,00 EUR
Regular price Sale price €25,00 EUR
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Flavor Notes
Flowers, Cream, Seaweed
Plucking Standard
One bud and three leaves
Gokou, Komakage, Samidori
Shading, Steaming, Kneading
Harvest Year
Harvest Time

The Farm Story

The Nishide Tea Factory had a long and storied history that started in 1781 when Kojuryou Nishide began building a Tea Farm. Over time, the business expanded, and during the Meiji Period, Kojyurou Nishide constructed a basement for wholesale operations in Tokyo, Osaka, and other cities. Nishide Tea Factory has won numerous awards over its long history, thanks to its commitment to introducing new inventions and technology to tea production. Today, the factory is managed by Takashi and Atsuko Nishide and their family, who buy unrefined tea leaves from the tea farms of Kyoto and surrounding prefectures. They refine the leaves to produce high-quality tea that is uniform in color, shape, and flavor. The Nishide Tea Factory has been a significant influence on the tea production industry and has set a standard for quality tea for over 140 years. The factory's story is a testament to the power of hard work, dedication, and innovation in building a successful business.

Uji, Kyoto Prefecture
Tea Maker
Takashi and Atsuko Nishide
cooperates with local farms
Uji's unique microclimate
Red-yellow soil
  • Boil the water to 80-85°C.
  • Weight tea leaves at a ratio of 1:100 in the kettle. Adjust the amount based on your preference and the type of tea you're using.
  • Pour the hot water over the tea leaves, ensuring that all the leaves are fully saturated. Use a circular motion to evenly wet the leaves.
  • Start the timer and let the tea steep. Tea generally requires 2-4 minutes of steeping time, but this can vary based on personal preference and the specific type of tea. Experiment to find your ideal steeping time.
  • Keep an eye on the timer and avoid over-steeping, as it can lead to a bitter taste. Adjust the steeping time according to your taste preferences.
  • Drain the brewed tea from the brewer.

Adjustments can be made to suit your personal taste preferences and the specific characteristics of the tea you choose.

Brewing Method
Western Method
Tea Weight
Brew Ratio
Brew Water
Water Temperature
Brew Time
3 minutes

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