Mantoku is Ippodo's most approachable gyokuro, offering a refreshing introduction to one of Japan's most celebrated tea styles. Lighter in body than Rimpo yet unmistakably gyokuro in character, it balances sweetness, freshness and umami with remarkable ease.

Often regarded as one of Japan's highest forms of green tea, gyokuro is cultivated under shade for several weeks prior to harvest. This traditional practice increases amino acid content within the leaf, producing greater sweetness, body and depth whilst softening bitterness. The result is a tea prized for its concentrated flavour and distinctive umami.

Mantoku presents a gentler interpretation of this style. The dry leaves offer aromas of fresh greens and sweet vegetation, whilst the brewed liquor is smooth, bright and remarkably refreshing.

The first infusion reveals delicate sweetness and soft umami supported by notes of young spinach, sweet pea and tender spring greens. Compared to fuller gyokuro such as Rimpo, Mantoku places greater emphasis on freshness and clarity. Its lighter body allows the tea's sweetness and fragrance to emerge effortlessly.

Across subsequent infusions, the tea develops additional savoury depth whilst retaining its bright and refreshing character. The finish is clean, smooth and lingering, making Mantoku particularly rewarding for those exploring gyokuro for the first time.

Whether prepared traditionally or served chilled during warmer weather, Mantoku offers an elegant introduction to the unique world of shade grown Japanese tea.

Profile | Lighter, brighter and more approachable.
Weight | 150g 
Origin | Kyoto prefecture, Japan

Best suited for

• First time gyokuro drinkers
• Multiple infusions
• Cold brewing
  

Enjoy with

• Tamago sando
• Onigiri with salmon, kombu or ume
• Fresh tofu with soy and ginger
• Cold soba or somen noodles
• Edamame
• Rice crackers and lightly salted snacks
• Pear, melon or green grapes
• Light Japanese home cooking

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

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.