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Gyokuro, Kabusecha, Sencha

GyokuroKabusecha, or Sencha  make up most of the tea manufactured in Japan. As the growing conditions of each tea are different from one another, they present distinct flavors. Please see our Glossary for more information on the difference between these teas.

MUJOU  GYOKURO
(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
(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
(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
(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
(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
(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.

HATSUKARI
200g / 1,600 yen
The gentle flavor of this Kabusecha calls to mind a gentle spring breeze characterized by a refined mildness. As it contains Karigane selected from only the first harvest, it is a fine tea. (For specific instructions on how best to infuse Hatsukari, please click here.)

JOU NETTOU “GYOKURO”
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 Nettô Gyokuro, please click here.)

NETTOU “GYOKURO”
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 Nettô Gyokuro, please click here.)

SENCHA HINOKA
Special blend 2017 limited edition blended by our youngest tea master, Naoki Kagata
60g/ 1000 yen
This blend is called ‘Hinoka’, or ‘Sun Fragrance’, because it is composed of ‘pure’ Sencha leaves grown in full sunlight without any shading period before harvest. This production method is becoming rare as producers tend to produce ‘Kabuse Sencha’ instead of ‘pure Sencha’ to answer to the demand for mellow teas in Japan.
All three type of leaves composing this blend are 2017 spring Sencha grown in Wazuka in the Kyoto prefecture. The main base for this tea are leaves of the Okuyutaka cultivar which lend their fresh, almost spicy fragrance to the blend. The second cultivar, Houshun supports the main Okuyutaka base, while a few Yabukita leaves add a deeper note with mild umami to the flavor revealed by the liquor.
At first sip, the Sencha Hinoka liquor is light. The sensation offered by this tea gets bolder in time as it opens up to coat the throat with a refreshing savory flavor. As a finishing touch, the nose is tickled by a nice retronasal olfaction effect.

MUJOU BETSUGI SENCHA
(Special Choice First Class Sencha)
100g / 3,000 yen
The flavors being very delicate, this incredibly high ranking Sencha bewitches everyone who savors it, with its purity and complexity. Home to a wide variety of tea trees, the Terroir from which this tea is birthed yields leaves perfect for Sencha production. This tea is produced from the leaves of a single field, non-blended, if the season allows. At other times, we may provide it as a blend.  Because it is a very rare product, this rank of Sencha may be subject to availability. (For more specific instructions about infusing Sencha, please click here.)

MUJOU SENCHA
(First class Sencha)
100g / 2,500 yen
The leaves of this rank of Sencha are left to grow a little longer than the leaves of our higher ranked Sencha mentioned above. As a result, it brings forth a combination of delicacy and deepness. We provide this original tea unblended if the season allows. At other times, we may provide it as a blend. Because it is a very rare product, this rank of Sencha may be subject to availability.

GOKUJOU SENCHA
(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 astringency will attract the palates of demanding gourmets and the curious beginners alike. We provide this tea from the leaves of a single field, unblended. Otherwise, we can provide it as a blend to match your request for a specific taste and aroma.

BETSUJOU SENCHA
(Quality Sencha)
100g / 1,500 yen
This rank of Sencha is hands-down the most popular tea sold at Rishouen Tea, sure to invigorate the body and stir the spirit. The blending technique for this tea ensures that its attributes remain synchronized with the tastes of our customers, year after year. Such techniques are kept top-secret, but we’ll give you a hint: they have all to do with the seasons.

TOKUJOU SENCHA
(Extra Fine Sencha)
100g / 1,200 yen
This Uji-cha is often of a higher quality than the ranking in which it is classified, as it is arranged in accordance to the selection of tea leaves and blending techniques for which Rishouen is renowned.

JOU SENCHA
(Fine Sencha)
100g / 1,000 yen
Allow us to reveal a trick of the trade! Teas of the “Jō” rank commonly serve as a reference point for experts to easily judge the overall quality of the tea house. When the occasion arises to visit a tea house and taste several teas, we suggest trying teas of this rank first.

MIZUDASHI SENCHA
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.)