All teas from Yamasho Kitamura Tea Farm are grown to be single-origin. Our teas are never blended from different varieties, cultivars or leaves from other tea farms. We make Gyokuro and Sencha from our rare, three-centuries-old Uji native tea trees , and Gyokuro from our distinctive Goko cultivar.
Goko Gyokuro ASAGIRI
Shirakawa Uji Kyoto Japan
37years (planted in 1985)
Clipped with shears
80cc of 40-50℃ water per bag (10g) for approximately two minutes. This tea can be enjoyed for as many as three to five infusions.