Fuji No Tsuyu - High-Grade Gyokuro from Uji, Kyoto by Shogyokuen

Fuji No Tsuyu is a high-grade gyokuro from Shogyokuen, produced from Uji, Kyoto. At this level, the tea enters rare territory - richness and layered complexity that only the most carefully selected and processed leaves can produce. The step from mid-range gyokuro to this tier is not incremental; it is a different class of tea. For serious gyokuro drinkers and professionals who appreciate what the upper tiers of Uji production can deliver, Fuji No Tsuyu is exceptional.

About Fuji No Tsuyu

Fuji No Tsuyu sits in the high-grade tier of Shogyokuen's nine-tier gyokuro range - above the premium tiers and below only Kanmuriri, Tokusei Shogyoku, and Gyokuro Shogyoku. Leaf selection at this level is highly selective, and the production process is refined to extract maximum depth and smoothness. The result is a cup that is rich, layered, and exceptionally smooth - the kind of gyokuro that reveals itself across multiple infusions.

Taste Profile

Liquor: Deep, vivid green Mouthfeel: Rich, full, velvety Finish: Long, complex, sweet Umami: Very high, multi-layered Astringency: Minimal Flavor Notes

Fuji No Tsuyu brews a deep, vivid green liquor with a rich, velvety body. Very high umami opens the cup - multi-layered, sustained, and remarkably clean. Natural sweetness is deep and persistent, running through the entire body and into a long, complex finish. Marine depth is more pronounced than lower tiers, adding richness without heaviness. A subtle creaminess coats the palate. Later infusions reveal brighter, sweeter notes as the leaves unfold. The overall impression is one of quiet power and composure.

How to Brew Fuji No Tsuyu

Recommended brewing parameters:

• Leaf: 5-6g per 60-80ml
• Water temperature: 45-50 degrees C
• Steeping time: 120-150 seconds
• Infusions: 3-5

High-grade gyokuro benefits from slightly cooler temperatures and longer steeping than entry-level tiers. This draws out the full layered complexity without introducing any bitterness. Pour fully and carefully after each infusion. Give this tea the time it requires - the reward is worth the patience.

Equipment: A shiboridashi is ideal at this level. Small yunomi cups (50-80ml).

How Fuji No Tsuyu Compares

Fuji No Tsuyu sits above Misono No Hikari and below Kanmuriri in the Shogyokuen gyokuro range. Above Fuji No Tsuyu, only three tiers remain: Kanmuriri (ultra-premium), Tokusei Shogyoku (pinnacle), and Gyokuro Shogyoku (Shogyokuen's absolute finest). The step from Misono No Hikari to Fuji No Tsuyu is where richness and multi-layered complexity become the defining qualities.

Origin and Sourcing

Fuji No Tsuyu is produced by Shogyokuen, established 1827, Uji, Kyoto. Led by master blender Hiroshi Kobayashi.

Chaseki holds exclusive Thailand distribution rights for Shogyokuen's full range.

Sizes and Packaging

Fuji No Tsuyu is available in: 100g, 250g, 500g, and 1,000g pouches. Store below 8 degrees C. Best consumed within 12 months of opening.

Frequently Asked Questions

Why is Fuji No Tsuyu significantly more expensive than mid-range gyokuro?

Leaf selection, shading duration, and processing precision all increase substantially at this tier. The result is a cup with depth and complexity that mid-range gyokuro cannot replicate.

How many infusions can I get from Fuji No Tsuyu?

3-5 quality infusions. High-grade gyokuro leaves are robust enough to develop across multiple steepings, with the character evolving from deep and umami-rich to lighter and sweeter.