Gyokuro Stem Tea (Kukicha) from Mie Prefecture

Elegant Sweetness and Gentle Umami from Japan’s Heartland

Grown in the serene environment of Mie Prefecture, this Gyokuro Stem Tea (Kukicha) is crafted from the delicate stems and leaf veins of carefully shaded Gyokuro leaves. Through meticulous processing, it achieves a refined balance of mellow sweetness, soft umami, and minimal bitterness. The flavor unfolds with a smooth, silky texture and a refreshing finish that lingers gently on the palate.

Rich Aroma and Smooth Flavor

Unlike ordinary stem teas, this tea inherits the distinctive character of Gyokuro — its elegant aroma reminiscent of fresh green shoots and seaweed, and a natural sweetness derived from high levels of amino acids such as theanine. The result is a tea that feels both luxurious and comforting, perfect for relaxing moments or refined tea service.

Brewing Suggestions

To fully enjoy its gentle and layered taste, steep approximately 2–3 g of tea in 100 ml of water at 60–70°C (140–158°F) for about 60–90 seconds. For subsequent infusions, slightly raise the water temperature to release more depth and fragrance. Pair it with light Japanese sweets, seafood, or subtle dishes to highlight its umami.