The volcanic soil and river-rich region of Uji makes its topography, and thus its tea, a cultural titan: the birthplace of oishita saibai, or covering tea bushes underneath suspended shades, has made its pine-green, amino acid-laden leaves a benchmark in Japanese tea production and history. Made from an Uji-born cultivar, centuries-practiced craft, and lauded Kyoto-native tea master, Kobayashi-san, Shogyoku has an appropriately beautiful name in Zen Buddhism: “little jewel,” one which to savor through small sips. Notes of strawberry daifuku, buttercream frosting, and marine air.
Region: Kyotanabe, Uji, Japan
Harvest Date: May 2020
Producer: Mr. Kobayashi
Brewing Recommendation: 2g tea | 50 mL water | 170°F | Whisk until frothy