Uji Gyokuro Karagane (宇治玉露雁金)
Uji Gyokuro Karagane (宇治玉露雁金)
Uji Gyokuro Karagane (宇治玉露雁金)
Uji Gyokuro Karagane (宇治玉露雁金)
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Uji Gyokuro Karagane (宇治玉露雁金)

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In Japan there is a type of tea made from the stems, and stalks of the tea plant called Kukicha (茎茶 - twig/stem tea), which are pruned from tea plants during the dormant season.  

When these are taken from Gyokuro tea plants, the tea is called Gyokuro Karagane (玉露雁金) In the Southern Island of Kyushu, it is known as Shiraore (白折)

Our supplier is a Specialist Tea farm with over 120 years of experience from Ujitawara in Kyoto Prefecture, currently in its 7th generation of tea farmers.

Ujitawara is known as the "Birthplace of Japanese Green Tea" and Sencha was created here by Soen Nagatani (宗円永谷) in 1738.

The twigs/stems are collected from Gyokuro tea plants from surrounding tea farms grown on the slopes of Mt. Juubu (鷲峰山) and then blended and processed into Uji Gyokuro Karagane.

This is a refreshing tea with a rich texture and an aroma of cut grass. It has a vegetal/herbal profile with milky notes and strong Umami* and a pleasing aftertaste.

The recommended infusing time is 1½ minutes - 2 minutes, and it can be infused up to three times.

*Umami (旨味) is the Japanese term for the 5th taste which is "savoury with a hint of sweetness"

Origin: Ujitawara, Kyoto Prefecture, Japan

Elevation: Grown 820 ft above sea level

Tea Variety: Camellia Sinensis var. Sinensis

Cultivar: 50% Gokoh, 30% Ujimidori, 20% Yabukita

Roasting Level: Low

Brewing Temperature: 50 - 60°C

Caffeine Content:  Approx 20mg per cup

Amount: 5g of tea leaves to 100ml of water

Sold in quantities of 100g