Gyokuro Gancho
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Gyokuro “Gancho” — Masahiro Yoshida • Yoshida Meichaen (Uji, Ogura)
Yoshida Meichaen is a teahouse in Uji that is over two hundred years old, with tiny (≈2 ha) plots in the Ogura district. Masahiro Yoshida's hand-picked Gyokuro "Gancho" batch is the pure face of the classic Uji school: dense, silky umami, a mineral-cool feel and a long sweet aftertaste.
Origin & style
- Terroir: Uji, Ogura (Kyoto Prefecture) – the historical cradle of Japanese shaded teas.
- Creator: Masahiro Yoshida / Yoshida Meichaen – a small family garden known for its handcrafted Uji gyokuros.
- Shading: traditional uji method (honzu-type covering: bamboo/mat covering + net), gradually strengthened before picking.
- Picking: selected, hand -picked , delicate asamushi steaming and needle-leaf shaping.
Flavor profile
- Aroma: nori and sea greens, white almonds, fresh spinach.
- Taste: silky, creamy umami; sweet-green, with slightly creamy-nutty tones, minimal bitterness.
- Finish: crystal clear, coolly mineral; long sweet aftertaste.
Preparation – recommended methods
Manufacturer's recommendation (classic "gyokuro shot"):
- 8 g tea • ~60 ml water • 50 °C • ~2.5 minutes (then the subsequent infusions are shortened)
Teavolution – lightened kyusu method (balanced umami):
- 5 g / 120 ml • 60–65 °C • 1st pour: 90 sec • 2nd: 20–30 sec • 3rd: 60 sec
Shiboridashi (intense, dense umami):
- 6–7 g / 60–80 ml • 45–55 °C • 1st: 90–120 sec • 2nd: immediately • 3rd: 20–30 sec
Mizudashi / ice drop:
- 8–10 g / 200 ml very soft water • chill for 1–2 hours (or slow thaw on clean ice)
Pairing & occasion
- White chocolate, fresh soft cheeses, salted edamame.
- Ritual, slow tea drinking – when you seek purity and silence in a cup.
Note: Gyokuro is sensitive to heat: start at a lower temperature and with soft water. “Gancho” is a hand-picked, “premium hand-picked gyokuro” batch; the manufacturer’s proportions are designed to bring out the intense umami.

Personal contact
Our teas don't come from wholesale warehouses or unknown sources. We travel to the small producers we source from – whether it's a Japanese family tea garden, a Chinese mountain village or an oolong maker in Taiwan.
Stories
We meet them in person, learn their story, see how they care for their plants, and how they process the fresh leaves.
These experiences are the soul of our teas. This way, not only is the quality guaranteed, but also the fact that behind each cup there is a real person, a real story.


Direct
This direct relationship is valuable to us. Not only because of the excellent tea, but because we believe that trust, respect and personal presence are what make the tea drinking experience truly special.
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