Gyokuro Fujinami

$ 27.00
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2 reviews
Size: 2 oz. canister

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 2 oz. canister



Grown in shaded small gardens in Uji, by Koyamaen, a tea producer that has been in the Koyama family for over 300 years, this tea is truly special. The tea is shade-grown the same way as tencha leaves for making matcha. The shading of the plants before harvest causes the leaves stretch and grow very thin and delicate and produces higher levels of chlorophyll. This process also increases the catechin antioxidants and decreases the tannins, making this tea less bitter and extremely high in health benefits.



The deep green needle-like leaves infuse into a bright green liquor with a hearty flavor. Fresh and full of life, this tea has medium body and a lingering brothy sweetness.



Harvest: 2024

Origin: Uji, Japan

Origin: Uji, Japan

Harvest: 2024

• "Kabuseicha", shade-grown

• Spring harvest

• Larger leaves

• Elevated chlorophyll, amino acids and catechins

• Rich, brothy flavor

• You can eat the leaves when you're done steeping!



• 6g tea per 6oz. water

• Steep 2 minutes in 130°F-130° water

• Re-steep for 30 seconds for 3-4 re-steeps

• After steeping 4 times, remove the leaves and eat! They are great on their own or over rice with dashi, shoyu or ponzu.

This tea does best when steeped in a side-handled kyusu

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 3g tea per 6oz. water

• Steep 3-4 minutes in 130°-140°F water

• Re-steep one more time for 2-3 minutes (if desired)

SUBHEADING

ENRICH YOUR STEEPING

Learn more about the method of steeping Japanese green teas
with a side-handled kyusu

LEARN MORE