Rimpo is a full bodied gyokuro produced by Kyoto tea house Ippodo. Rich, savoury and deeply satisfying, it showcases the concentrated sweetness and umami that have made gyokuro one of Japan's most celebrated tea styles.

Often regarded as one of the highest forms of Japanese green tea, gyokuro is cultivated under shade for several weeks prior to harvest. This traditional method increases amino acid content within the leaf, creating greater sweetness, body and depth whilst softening bitterness. The result is a tea prized for its remarkable concentration and layered character.

Rimpo is crafted for drinkers seeking a fuller and more immersive gyokuro experience. The dry leaves release aromas of sweet greens, sea breeze and fresh cut vegetables. Once brewed, the liquor is thick and silky with pronounced umami, balanced by gentle sweetness and refreshing vegetal notes.

The first infusion is rich and concentrated, revealing flavours reminiscent of young spinach, sweet pea, nori and savoury broth. As the tea opens through subsequent infusions, sweetness becomes more apparent and the profile gains brightness and lift. Despite its depth, Rimpo remains composed and remarkably clean, leaving a lingering savoury sweetness long after the final sip.

One of the pleasures of gyokuro lies in its ability to evolve across multiple brews. Rimpo rewards attentive preparation, revealing new dimensions of flavour with each infusion.

Profile | Richer, fuller and more concentrated
Weight | 180g 
Origin | Kyoto prefecture, Japan

Best suited for

• Gyokuro drinkers who prefer an umami forward brew
• Multiple infusions
  

Enjoy with

• Fresh tofu with soy and ginger
• Tamago sando
• Onigiri with salmon, kombu or ume
• Sashimi and lightly seasoned seafood
• Steamed edamame
• Rice crackers and lightly salted snacks
• Simple rice dishes and Japanese home cooking
• Fresh pear, melon or white peach

Brewing Guide

First Infusion
• 7–8g tea leaves for 3 servings
• 10–12g tea leaves for 5 servings
• Water temperature: 50–55°C
• Brew for 90–120 seconds

Second Infusion
• Water temperature: 55–60°C
• Brew for approximately 30 seconds

Third Infusion
• Increase temperature slightly
• Brew for approximately 15 seconds

Multiple infusions are recommended to fully appreciate the tea's evolving sweetness, umami and vegetal character.

Enjoying the Leaves
After brewing, the leaves may be enjoyed as a simple side dish or incorporated into cooking.

• Dress with soy sauce, ponzu or sesame dressing
• Add to salads or rice bowls
• Use as a filling for onigiri
• Toast with sesame seeds to create a furikake style seasoning
• Combine with salt as a savoury condiment for vegetables or tempura

About the Producer
Founded in Kyoto in 1717, Ippodo Tea has produced Japanese tea for more than three centuries. The business began as a shop named Omiya, established by Rihei Watanabe near the Kyoto Imperial Palace, selling tea and ceramics. In 1846, Prince Yamashina bestowed the name Ippodo, meaning "preserve one", expressing his wish that the company continue providing high quality tea. Today, Ippodo remains family owned and is operated by the sixth and seventh generations of the Watanabe family.

Ippodo produces teas using leaves grown primarily in Kyoto, Nara and Shiga Prefectures, working closely with experienced tea growers throughout the region. According to the company, the evaluation of tea leaves and the blending process are the most important stages of its work. Rather than producing teas defined by a single harvest or growing area, Ippodo blends carefully selected lots to achieve the intended flavour, aroma and balance of each tea. The company produces around thirty house blends across matcha, gyokuro, sencha and bancha, with each developed for a specific style of preparation and drinking experience.

More than 300 years after its founding, Ippodo continues to produce and refine Japanese tea from its Kyoto headquarters whilst remaining committed to the principles on which the company was established.

Read the full history in the Origins section below.