Fuku No Midori - Entry Gyokuro from Uji, Kyoto by Shogyokuen

Fuku No Midori sits alongside Tsuki No Hikari as an entry point into Shogyokuen's gyokuro range, produced from Uji, Kyoto. Priced identically to Tsuki No Hikari, it offers a distinct character profile at the same accessible level - a different expression of entry-level Uji gyokuro. For those exploring gyokuro for the first time, or for anyone building a comparison between different expressions at the same tier, Fuku No Midori provides a genuine and accessible starting point.

About Fuku No Midori

Gyokuro is Japan's most shaded, most umami-rich green tea. Shading the plants for 20+ days before harvest blocks sunlight and dramatically increases L-theanine production - the compound responsible for deep sweetness, smooth mouthfeel, and calming energy. Fuku No Midori delivers genuine gyokuro character at Shogyokuen's most accessible price point: authentic Uji provenance, proper shading, and the refined sweetness that separates gyokuro from all other Japanese green teas.

Taste Profile

Liquor: Deep golden-green Mouthfeel: Smooth, medium body Finish: Medium, clean, sweet Umami: Moderate to deep Astringency: Very low Flavor Notes

Fuku No Midori brews a deep golden-green liquor with a smooth, medium body. Umami is clean and sustained, with a natural sweetness that carries through the mid-palate. The character is refined and approachable - a gentle marine quality and subtle vegetal depth round out the cup. The finish is clean and medium in length, resolving into lingering sweetness. A composed and honest gyokuro.

How to Brew Fuku No Midori

Recommended brewing parameters:

• Leaf: 5-6g per 60-80ml
• Water temperature: 50-55 degrees C
• Steeping time: 90-120 seconds
• Infusions: 2-4

Gyokuro requires cool water and small volumes. The lower temperature draws out umami and sweetness while keeping bitterness minimal. Pour fully after each infusion. Later infusions can be brewed slightly warmer (60-65 degrees C).

Equipment: A small kyusu or shiboridashi is ideal. Small yunomi cups (50-80ml) are traditional.

How Fuku No Midori Compares

Fuku No Midori sits alongside Tsuki No Hikari at the entry level of Shogyokuen's gyokuro range. Both are priced identically and offer genuine Uji gyokuro character, with slightly different profiles. The next step up is Tama No En, which adds greater depth and complexity. The range climbs through Bandai, Misono No Hikari, Fuji No Tsuyu, Kanmuriri, up to Gyokuro Shogyoku at the pinnacle.

Origin and Sourcing

Fuku No Midori is produced by Shogyokuen, a family-run tea factory established in 1827 and led today by master blender Hiroshi Kobayashi. The tea originates from Uji, Kyoto - the historical heart of Japanese shaded tea production.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full range. This direct relationship means consistent quality, verified provenance, and no intermediaries between the source and your cup.

Trusted by Thailand's Tea Community

Chaseki has specialized in Japanese tea since November 2018, supplying over 350 businesses across Thailand and training more than 2,500 students through workshops on Japanese tea preparation and sourcing.

Sizes and Packaging

Fuku No Midori is available in:

• 100g pouch
• 250g pouch
• 500g pouch
• 1,000g pouch for high-volume use

All pouches are resealable zip-lock bags. Store in a cool, dry place below 8 degrees C. Best consumed within 12 months of opening.

Frequently Asked Questions

What is the difference between Fuku No Midori and Tsuki No Hikari?

Both are entry-level Uji gyokuro from Shogyokuen at the same price point. They offer slightly different character profiles - different expressions of the same quality tier. Try both side by side to identify which profile you prefer.

What is gyokuro?

Gyokuro is the most shaded, most umami-rich category of Japanese green tea. The plants are covered for 20+ days before harvest, dramatically increasing L-theanine and producing a cup fundamentally different from sencha.

Can I cold brew Fuku No Midori?

Yes. Use 5-6g of leaf per 200ml of cold water, refrigerate for 6-8 hours. Cold brewing produces an extremely smooth, sweet cup with concentrated umami.