• Guide to Ureshino tea

  • Ureshino is a tea growing district with some of the highest tea production in Japan. Lying in a basin surrounded by fog-shrouded mountains, this area is blessed with clear air and pure water and is ideal for cultivating tea. Ureshino tea has several hundred years of history and a rich flavor, and here we would like to introduce you to some of its appeal.

  • Ureshino gyokuro (refined tea)

  • With this tea, the tea garden is shaded with thatching or other material, and the leaves are grown while avoiding exposure to direct sunlight. This is a high-grade tea made by carefully handpicking the end bud and tender leaves at the end of each stem, and it is best brewed at low temperature. It has a sweet, mellow flavor.

  •  Ureshino steamed tamaryokucha (fine green tea)

  • This is the mainstream of Ureshino's tea production, and is a typical type of sencha (medium grade tea). The tea leaves are steamed at high temperature, kneaded well and then dried. The leaves curl up into a comma shape, and have good color and luster. Imparts a refreshing sensation to the mouth.
  •  Ureshino pan roasted tamaryokucha (fine green tea)

  • With this variety of tea, the leaves are finished by directly roasting them in a pan heated to about 400°C. This is one of the original Japanese teas. It is very fragrant, and goes down with a refreshing sensation.