During our Spring tea sourcing trip in China, in May our teashop in Lánchíd utca is closed. We open again on Friday, the 31st of May. We do ship online orders once a week. Orders placed till Wednesday will be dispatched on Thursday. Thank you for your understanding and cooperation.
Dangocha Gyokuro 2022 No.351 Dangocha Gyokuro 2022 No.351 Dangocha Gyokuro 2022 No.351

Dangocha Gyokuro 2022 No.351

Japanese shaded, nutritious tea
ethereal, fresh green with great health benefits
traditionally also can be eaten as a refreshing snack

Samidori & Ujihikari
Uji, Kyoto, Japan

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2022 vintage just arrived, taste it with joy.

The whole plantation is shaded for 3 weeks before the harvest of Gyokuro. This method helps to get tender and softer leaves with more amino acid and chlorophyll in them. After picking and withering comes the kneading and rubbing process. Through the special hand movements, the leaves separate, this is how the Gyokuro is formed. During this method, the smaller, finer leaves stick together and form the cylinder-shaped Dango tea. They sort out these amazing pieces from the Gyokuro one by one. This type of tea is only made in very small quantities. According to Mr. Yoshida it would be difficult to make this tea in large quantities because it’s made accidentally. Two cultivars are used for Dangocha: Samidori and Ujihikari.

This tea which is made of really tender leaves contains plenty of active ingredients, such as Vitamin-C, Vitamin-E, catechin, caffeine, and other antioxidants.

Mr. Yoshida recommends also trying and consuming the dry leaves as a snack. Another way of enjoying it is after some brew, simply taste the steeped leaves with rice and soy sauce with a touch of salt.

Tasting notes:
The steamed gaiwan has smooth, ethereal, and green fragrances. For the first steeping we use 60 degrees celsius spring water for 5 minutes; nice umami flavors, deep green notes with sorrel and boiled potato. According to our producer, Mr. Yoshida from the second steeping the 80 degrees celsius water for 45 seconds is the best practice. Creamy textures, rounded green notes, butter roasted salmon, olive. The third steeping is dominated by ethereal notes with a hint of a pea, meadow flowers, and fruits. Worth to use a glass pitcher to see the nice green particles in the thickly flowing creamy infusion. It’s raising our energy level gently, and pleasant sensations can be experienced.

Read about our first experience with Dangocha in this blog article: Dangocha Gyokuro

Preparing Instructions:

Quantity: 5-6 grams per 180ml
Water temperature: 60ºC, 80ºC. From fresh spring, mineral water, or filtered water
Brewing time: 5 min, 45… seconds
Infusions: 3-4 x

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