The birthplace of gyokuro. Uji's Saemidori cultivar produces a broth-like concentrate of pure umami with zero astringency, best brewed at near-room temperature for a viscous, almost savory shot.
Tasting Notes
What do you taste?
Origin
Plant
Land
~200m, lowland
Craft
Shade-grown 20+ days (honzu or kanreisha). Spring (ichibancha) harvest. Steamed, rolled.
From the tea table
Been drinking this one? Share what you noticed.