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
• Traditional gyokuro preparation
• Slow, attentive brewing
• Multiple infusions
• Experienced green tea drinkers
• Exploring Japan's highest grades of leaf tea
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
About the Producer
Founded in Kyoto in 1717, Ippodo Tea has spent more than three centuries dedicated to Japanese tea. Originally established as Omiya by Rihei Watanabe, the business later received the name Ippodo from Prince Yamashina in recognition of its commitment to preserving a singular standard of quality.
Today, Ippodo remains family owned and is overseen by the sixth and seventh generations. Whilst internationally recognised for matcha, the producer's expertise extends across the full spectrum of Japanese tea, from sencha and gyokuro through to everyday household favourites such as Mugicha.
For more than 300 years, Ippodo has focused on sourcing, blending and evaluating teas that are approachable, enjoyable and capable of enriching daily life. This philosophy continues to guide the producer today, whether crafting exceptional ceremonial matcha or some of Japan's most respected leaf teas.
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
