tea
estate
Kyoto Obubu Gyokuro
Uji, Japan
About this product
Kyoto Obubu's gyokuro from Wazuka-cho, Uji — documented with exact harvest date, specific growing area, and cultivar information — provides the most transparent provenance of any premium gyokuro available for North American purchase. The quality is genuine and backed by the Uji terroir; the differentiation is the transparency that enables restaurant provenance storytelling and the direct-farm relationship that no large-house gyokuro can offer.
The deductive profile Library
appearanceDark jade-green needles
noseClassic Uji gyokuro: marine umami, sweet pea, light seaweed. The Wazuka-cho terroir is consistent with the broader Uji designation but carries a slightly more grassy quality from the specific hillside growing conditions
palateSubstantial umami at 60°C; theanine-dominant as appropriate for premium gyokuro; the single-cultivar documentation allows year-over-year comparison
finishLong umami; marine mineral; satisfying
Service
brewing3g per 40ml at 60°C
bc sourceKyoto Obubu online — direct international orders with detailed harvest documentation
Open The Library to see this section in full.
Open The LibraryThe quality ladder Library
Transparent-Provenance GyokuroNamed cultivar, exact harvest date, specific field — maximum provenance documentation
AccessibilityMore accessible than Ippodo/Marukyu supreme grades; excellent introduction to premium gyokuro
Open The Library to read the full Quality Hierarchy.
Open The LibraryTasting profile
Classic Uji gyokuro: marine umami, sweet pea, light seaweed. The Wazuka-cho terroir is consistent with the broader Uji designation but carries a slightly more grassy quality from the specific hillside growing conditions
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Pairings
complement
rice
Gyokuro's deep umami shades naturally complement the subtle sourness of umeboshi rice porridge; a Kyoto pairing
classic
starter
elevate
seafood
Gyokuro's chlorophyll-rich umami elevates the delicate white fish; both cultivated for maximum amino acid expression
classic
fish_course
complement
food
Kyoto Obubu Gyokuro's deep green umami bridges the dashi-simmered Kyoto eggplant; a Kyoto vegetable pairing
classic
main
complement
confection
Sesame tofu's subtle nuttiness and gyokuro's umami depth complement without competing; a Kyoto-temple pairing
classic
pre_dessert
complement
casual
Obubu Gyokuro's shaded depth bridges the cold soba's mineral earthiness; both are cool-climate Japanese expressions
established
casual
complement
fish
Delicate white fish and delicate gyokuro: restraint on both sides allows individual quality to lead
established
fish_course
complement
vegetables
Spinach's iron-mineral note meets gyokuro's deep green umami; sesame bridges the fat gap between tea and vegetable
established
starter
complement
seafood
Gyokuro's seaweed-mineral note resonates with wakame's ocean character; dashi provides umami continuity
established
starter