Uji Gyokuro Aracha 2026 No.356

Aracha (荒茶) refers to partially processed, shaded tea at the stage before rolling and sorting. It will eventually become the final Gyokuro. It still contains stems, and the leaves are not uniform in shape. We were really captivated by its flavor profile, so we ordered some, and it was a huge hit at our in-house tasting event.

During our tea trip to Japan in May 2026, we also visited Uji. We met the family we know who have been making tea for 16 generations. They greeted us with a very delicious Gyokuro as a welcome drink. We were all amazed by the tea’s dynamic and balanced green notes and its slightly sweet flavor profile. We were served an Aracha Gyokuro made from the Samidori cultivar.

Balanced Preparation:
6g, 180 ml
5°C for 90 sec: very mellow, kohlrabi, hint of radish, no tannins
55°C for 75 sec: minty, cooler, more complex flavor, full-bodied mouthfeel

We recommend this preparation for tea drinkers new to gyokuro, try it this way first.

Experimental brewing:
6g, 100 ml (first infusion), then 180 ml
100 ml cold water for 7 minutes: kohlrabi-like, full-bodied, very refreshing, tender flavors
75°C for 50 sec: soft, kohlrabi-like, broccoli water, tender sip
80°C for 90 sec: seaweed-like, full-bodied, mineral, complex flavor, edamame
85°C for 100 sec: baked apple, green apple, salty sensation

We recommend this to anyone who has already tried gyokuro. It provides a fantastic flavor profile.

Amount: 5–6 grams per 180 ml of water
Water temperature: 55 / 55 / 80 ºC. Preferably fresh spring water, mineral water, or filtered water
Steeping time: 90 / 75 / 60…seconds
Number of infusions: 3–4

Alternative preparation method, our current favorite:
First, steep 6 g of tea leaves in 80–100 ml of cold water for 7 minutes to achieve a rich, full-bodied brew; then, steep with 75-degree water for 40–60 seconds to enjoy additional infusions.