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Gyokuro, Kabusecha, Sencha

Each year in spring, our tea master sources high quality leaves from excellent Uji producers in the Kyoto prefecture to assemble a comprehensive range of flavorful teas revealing the culture of balance, elegance and appreciation of a rich Umami typical of high quality Uji teas.
The GyokuroKabusecha and Sencha included in our range of Uji teas is listed below.

MUJOU  GYOKURO –  Spring harvest, Origin Kyoto Prefecture
(First Class Gyokuro)
100g / 5,000 yen
This First-Class Gyokuro is one of the finest treasures of Uji exhaling fragrances as sumptuous as the golden glints of its hue. It is an homage to the cultural heritage of this area, and to its ancient gilded temples. Leaves are meticulously selected, entirely by hand, from choice producers with optimum locations for tea growth. The result is a deep and impressive aroma, complex and a rich Umami flavor. First-Class Gyokuro carries the singular and unique taste from just one tea field, pure and unblended. We have no higher recommendation. (For more specific instructions about infusing Gyokuro, please click here.)

GOKUJOU GYOKURO –  Spring harvest, Origin Kyoto Prefecture
(Exquisite Gyokuro)
100g / 3,000 yen
This tea is a blend made from leaves produced in Uji, Ujidawara, and Kyōtanabe areas. If desired, a non-blended Gyokuro of this rank can be purchased.

BETSUJOU GYOKURO –  Spring harvest, Origin Kyoto Prefecture
(Quality Gyokuro)
100g / 2,000 yen
This tea is a blend mainly made from the Samidori and Gokō tea tree varieties in Ujidawara and Kyōtanabe, though the exact blend is subject to seasonal availability of quality leaves. With this tea, one can enjoy the incredible craft of the producers, the gifts of the Terroir of each tea field of origin, and our expert blending techniques.

MUJOU KABUSECHA –  Spring harvest, Origin Kyoto Prefecture
(First class Kabusecha)
100g / 3,000 yen
This Kabusecha has the ability to surpass some of the ranks of Gyokuro tea in presenting an incredibly delicious aroma, without losing its particularly balanced Kabusecha taste. Kabusecha of this class is extremely rare, and as a result, this tea is subject to availability. We offer First-Class Kabusecha as a blended or non-blended tea, depending on seasonal availability. (For more specific instructions about infusing Kabusecha, please click here.)

TOKUJOU KABUSECHA –  Spring harvest, Origin Kyoto Prefecture
(Extra Fine Kabusecha)
100g / 1,500 yen
Our Kabusecha is carefully selected in very small quantities, and as a result, it is hard to accurately describe the specific taste a particular Kabusecha will embody. Our advice is to look at the definition of Kabusecha in our Glossary. In accordance to the seasonal availability of this tea, we provide it in a blended or non-blended form.

JOU KABUSECHA –  Spring harvest, Origin Kyoto Prefecture
(Fine Kabusecha)
100g / 1,200 yen
Our Kabusecha is carefully selected in very small quantities, and as a result, it is hard to accurately describe the specific taste a particular Kabusecha will embody. In accordance to the seasonal availability of this tea, we provide it in a blended or non-blended form.

JOU NETTOU “GYOKURO” –  Spring harvest, Origin Kyoto Prefecture
200g / 1,300 yen
This is a Kabusecha of a particular quality, reminding one of a Gyokuro. We can enjoy its richness easily by infusing with boiling water, as this tea is of great quality. Being exceptionally simple to prepare with its inclusion of Karigane, Fine Nettō “Gyokuro” is ideal for a quick tea break amidst the bustle of the work day. The final drying process of this tea yields mild flavors and particular aromas. (For specific instructions on how best to infuse Nettou Gyokuro, please click here.)

NETTOU “GYOKURO” –  Spring harvest, Origin Kyoto Prefecture
200g / 1,000 yen
This is a Kabusecha of a particular quality, reminding one of a Gyokuro. We can enjoy its richness even with boiling water. This tea of quality has mild flavors as well as particular aromas as a result of the final drying technique, and the inclusion of Karigane. Unlike Fine Nettô “Gyokuro”, this tea’s flavor includes a more astringent taste. (For specific instructions on how best to infuse Nettou Gyokuro, please click here.)

SENCHA HINOKA –  Spring harvest, Origin Kyoto Prefecture
Special blend 2018 limited edition blended by our  tea master, Naoki Kagata. The 2017 version of this tea won the ‘Fine Product Award’ equivalent to a silver medal at the 2017 Nihoncha Award.
60g/ 1000 yen
As we have been saying quite often, traditional Sencha produced without shading periods  of the field before harvest are becoming more and more rare in Japan, and we wish to participate in the preservation of this production method. This is why our tea master chose to use ‘pure’ Sencha leaves grown in full sunlight for this blend, in order to promote the appreciation of traditional Uji Sencha and to prevent this production method from disappearing.
This unique blend takes its name from its production method as ‘Hinoka’ could be translated into ‘Sun Fragrance’ in English.
The freshly assembled Uji Sencha Hinoka blend is composed of only two varieties of 2018 spring Sencha grown in Wazuka in the Kyoto prefecture. The main base for this tea are leaves of the Okuyutaka cultivar grown by Mr. Minato, who also grows our single field Kabuse Sencha Saemidori. The Okuyutaka leaves lend their fresh, almost spicy fragrance reminiscent of cinnamon and gentle umami to the blend. The second cultivar, Yabukita, offers balance and pushes the umami revealed by the liquor to a deeper, denser level. By combining these Sencha varietals in an effective ratio, our tea master, Naoki Kagata, was able to craft a blended tea like no other.
It is not common to find Japanese blended teas revealing one of a kind characteristics, as they tend to follow trends and resemble one another. However, in spite of being composed of two types of leaves grown by different producers, the Uji Sencha Hinoka reveals a unique personality, not unlike the single field, non blended Uji teas that Rishouen strives to promote.

MUJOU BETSUGI SENCHA –  Spring harvest, Origin Kyoto Prefecture
(Special Choice First Class Sencha)
100g / 3,000 yen
This incredibly high quality Sencha bewitches everyone who savors it.
Assembled by our tea masters from dazzling, tender, extremely young spring leaves sourced directly from excellent Uji producers (some direct trade & some leaves offered during the early days of the  Uji tea auction), this unique blend represents the quintessence of Japanese Sencha: elegant aroma, purity and complexity of flavors, sweet notes and deep umami, soft and delicate liquor revealing just the right amount of gentle astringency.
(For more specific instructions about infusing Sencha, please click here.)

MUJOU SENCHA –  Spring harvest, Origin Kyoto Prefecture
(First class Sencha)
100g / 2,500 yen
Beautiful dark green leaves left to grow in field a little longer before harvest than the leaves of our higher ranked Mujou Betsugi Sencha mentioned above. This blend composed of leaves that are still tender but more mature brings forth a strong flavor with the combination of delicacy and depth expected of a high quality Uji Sencha.

GOKUJOU SENCHA –  Spring harvest, Origin Kyoto Prefecture
(Exquisite Sencha)
100g / 2,000 yen
The leaves of this Sencha have been cultivated until full growth, and thus this tea is characterized by a strong and complex taste. Its delicate astringency will attract the palates of demanding gourmets and the curious beginners alike.

BETSUJOU SENCHA –  Spring harvest, Origin Kyoto Prefecture
(Quality Sencha)
100g / 1,500 yen
This Sencha is one of the staples at Rishouen and one of our best sellers. We drink this tea everyday during our morning breaks at the office accompanied by salty or sweet snacks to invigorate our body and stir our spirit.
This tea also gives the first impression of Rishouen teas, as this Sencha is served routinely to each person who comes see us in our office in Uji.
Our Betsujou reveals the fresh fragrance expected of a good Uji Sencha. The full bodied, supple liquor offers the balance between the rich, deep savory flavor and just the right level of pleasant bitterness typical of excellent Sencha from Uji. We recommend trying an infusion at lower temperature (60C) to enjoy its rich umami, with subsequent infusions at higher temperatures to enjoy a large palette of savors, ranging from mellow and round to swift and refreshingly bitter green.

TOKUJOU SENCHA –  Spring harvest, Origin Kyoto Prefecture
(Extra Fine Sencha)
100g / 1,200 yen
Refreshing and elegant. This Uji Sencha is assembled by our tea master to offer an excellent tea value to quality ratio for tea lovers wishing to obtain a balanced yet affordable tea.

JOU SENCHA –  Spring harvest, Origin Kyoto Prefecture
(Fine Sencha)
100g / 1,000 yen
Delicious Sencha astringency. A great introduction to Uji teas for small budgets.
Traditionally, the “Jou” rank serves as a reference point for experts to easily judge the overall quality of the tea house. This rank is considered to be the base, which gives an idea of what can be expected of teas ranked above in the range offered by the tea merchant ( Tokujou, Betsujou, Gokujou…). When the occasion arises to visit a tea house and taste several teas, we suggest trying teas of this rank first.

MIZUDASHI SENCHA –  Spring harvest, Origin Kyoto Prefecture
100g / 1,500 yen
Preparing Sencha through the Mizudashi infusion method creates a gentle beverage, low in caffeine, while simultaneously being rich in Vitamin-C, fluorine and theanine. Though this Sencha is blended to be infused through Mizudashi, it can also be prepared through other means to suite one’s taste. Like all quality Uji-cha, a single precise water temperature is not necessary to obtain a suitable brew. By infusing at a low temperature, the flavor of Umami is highlighted, while infusing at a high temperature brings about a strong and refreshing astringency. Please experiment freely and experience the unique flavors offered by each infusion. (For more specific instructions about infusion using the Mizudashi method, please click here.)