Uji Gyokuro Yume no Ukihashi
The highest grade of gyokuro sold from Japan's oldest continuously operating tea shop. O-Cha.com is honored to offer this superb green tea supplied to us from the Tsuen family who have operated their teashop from same location on the banks of the Uji river since 1160.
Uji Gyokuro "Yume no Uki-hashi" is a very high quality, first-flush gyokuro, this green tea is hand picked and is a proprietary blend of "Gokou" and "Yabukita" breeds of green tea, with the "Gokou" being prominent. Gyokuro is shade grown before harvesting, giving it a greener color and sweeter taste. Once you learn to make it properly, you wil be hooked for life! Since this is a connoisseur grade of gyokuro and is not considered a beginner's green tea, make sure to read our brewing instructions as it is brewed differently than sencha.
Available in 100g packaging.
- $40.20 USD
- Gewicht110 g
- Loose Leaf
- Ease of BrewingSomewhat Difficult - May take some practice to get it perfect.
- Net Weight100 g / 3.52 oz
- Growing Region100% Uji
- HarvestFirst and/or Shincha
- BreedGokou, Samidori,Okumidori, Komakage
- ShadingFull Shade (Gyokuro / Matcha)
- First infusions per Pkg12
- Leaf (dry weight grams) to Water (1 fl oz / 30 ml) Ratio (recommended)1.2 g to 1 oz/30 ml
- Brew Temp (℃/℉ - recommended )60℃ (140℉)
- Brew Time (Seconds)150-180
- NotesVery much higher than average quality gyokuro! Be sure to correctly pre-heat all vessels and brew at correct temperature.
- Daniel KimJul 10, 2019, 06:30Simply spectacular! I am new to Japanese green teas. I have been drinking Dragon Well and Wuyi rock oolongs for over a decade. I had a chance to visit Uji a few months ago and got hooked on Japanese green teas. The depth and the complexities of the flavors are amazing. A truly elegant tea.
- Robert MorshauserNov 21, 2018, 21:54My favorite tea. I've tried many different Gyokuro teas and this one is consistently excellent.
- Katrina PenarandaOkt 27, 2018, 23:08Very nice tea. This is my first time trying gyokuro and this did not disappoint. So different from senchas. Very umami. I can describe it like drinking a savory sweet mushroom broth.
I've tried 2 methods of brewing them. Each are great for trying out this gyokuro.
1. The 50°c temp for 2 mins. Very nice umami taste and so fresh. I can do 3 steeps with this method before the flavor runs out.
2. Brewing the gyokuro for 12-15mins at room temp. Umami espresso but i can only do 2 steeps with this one.
- Dino G.Dez 14, 2017, 03:50Have ordered various Gyokuro's ranging in price from O-Cha and other tea vendors and by far for me, Yume no Ukihashi provides an optimum balance of flavor, sweetness and cost per cup that can not be beat.
- Heath ForbesJun 12, 2017, 23:08I love this tea, have been getting my tea from here for years. Very good flavor and taste amazing after several steeps.
- chip creitzApr 25, 2017, 01:07Truly outstanding Gyokuro. Well worth the price. I brew this one rich, at least 5 grams leaf per 2 ounces water. The result is a deep, sweet infusion that must be sipped slowly to savor the moment ... a "must sit down moment"! Be sure to smell the dry leaves warming in the preheated pot.
- Laszlo GlaszApr 5, 2017, 02:09It's worth the price. Have some other gyokuro's from here and this is far the best of them.
- Dylan StevensonMär 9, 2017, 12:16Best Gyokuro I've had. Amazing flavour and well worth the price.
- Jun 11, 2023, 05:33
Can you advise as to when the 2023 stock of your most expensive Gyokuro is going to be available? Right now I can only order 3 of the 2022 stock - your website has said that for days. I live in US and need to order at least 6-10 at a time to make the money I spend having it shipped here worth the cost.Jun 11, 2023, 06:03
I will answer your order questions in a separate email.
As for the product question, while gyokuro (and matcha) are usually harvested in May, the *highest quality* versions are aged until fall and release in September or October. This aging process improves the gyokuro. Yes, you may find some vendors selling gyokuro before fall of the year they were harvested, but those are not really "the best".
Sometimes when they are running out of gyokuro from the previous year during the summer, they will blend last year's with this year's leaves to make it stretch.
If you buy 2022 harvested gyokuro in June of 2023, that will usually be better than 2023 harvested gyokuro in June of 2023.
Further, there's no such thing as "shincha" matcha or gyokuro even though some companies market it like that.
So in short, for the highest qualities of gyokuro and matcha, it's completely normal for the harvest year to not change until the fall and you can continue to buy last year's crop with high confidence - it's not old tea.
- Feb 19, 2020, 18:19
How long is the shel life without open the package?Feb 20, 2020, 13:10
The shelf life shown on the package is 6 months but if you store an unopened package in the refrigerator it will last a lot longer than that, at least a year. Make sure to allow it to warm to room temperature before opening, however.
- Dez 19, 2019, 01:16
is it suitable/recommended to store in freezer in original unopened packaging?Dez 19, 2019, 14:17
You shouldn't store it in the freezer, no. You should store it in the refrigerator, so long as it's never been opened. After it's been opened, do not store it in the refrigerator.
- Apr 23, 2019, 02:10
Around what date will the first flush of this Gyokuro be available to buy?Apr 23, 2019, 02:45
Sometime in the fall because higher quality gyokuro is aged a few months after harvest.
- Mai 26, 2018, 00:47
This is a question about cooling the water. For first infusion, I pour into the yuzamashi, then the cups, then the shiboridashi. That way, I am at 60 degrees. But, the next infusion, the shibo has leaves in it, so I can only use the yuzamashi and cups to cool it, and they are still warm. How do you cool the water on the 2nd and later infusions? Thank you!Mai 26, 2018, 11:13
The 2nd infusion isn't as critical regarding temperature as the 1st. Another way is to simply leave the water in the other vessels a bit longer.