Uji Gyokuro (shade-grown green tea)

Hachijūhachi-ya Gyokuro (八十八夜玉露) is a refined gyokuro from the Uji region outside Kyoto. The name hachijūhachi-ya refers to the “88th night” after the start of spring, which has long been considered the ideal moment for harvesting tender tea leaves. Many Japanese will know the phrase "The summer is coming, Hachiju Hachiya!" from the 1912 Tea Picking Song. The first reference to the eighty-eighth night was in 1656. In the old Japanese lunar calendar the first day of spring marked the new year, and the eighty-eighth day after that was the perfect day to start the tea harvest.

Shade-grown for several weeks before picking, this gyokuro develops a remarkable depth of flavour: a soft and silky mouthfeel, gentle natural sweetness, and a lingering umami richness. Its character is both mellow and concentrated, with a finish that reflects the quiet elegance of Uji’s tea fields.

Brew it slowly at low temperature to release its full sweetness, or prepare as a cold-brew for a refreshing, clean infusion that highlights its elegant clarity.

• Type: Gyokuro (shade-grown green tea)
• Weight: 40g pouch
• Contents: Loose leaf tea

Instructions:

Gyokuro can be prepared in different ways (a recommended serving for an 80ml teapot is 8g of tea):

1. If lukewarm 40-50° water is used, steep the tea for two minutes for a broth-like and umami taste.
2. For more of a green tea flavour, use 60-80°C water and steep for 60 to 90 seconds.
3. For ice tea, prepare 10g of tea leaves with 200ml of water. Add ice and refrigerate for at least 20 minutes.

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About Morihan:

With roots in Uji dating back to 1836, Morihan has long been part of Kyoto’s tea-making tradition. Now produced under Kyoeiseicha Co., Ltd., the brand continues to manage every stage of production, from cultivating and shading the tea fields to careful stone-grinding and blending. Over the years, Morihan has been known both for its steady preservation of Uji’s craft and for its quiet innovations, such as developing cold-brew teas in the early 20th century and new ways of enjoying matcha in more recent times. Their teas are used in the practice of Japan’s major tea schools, in the making of fine wagashi sweets, and in households across Japan and abroad. What unites them is an emphasis on balance, authenticity, and respect for the culture of Uji tea. In 2019 the Kyoto Techno Center became a newly established base for tea research and development. The company motto is "trusted quality" and this is found across its range of teas and confectionary products.