Ureshino Tea — 550-Year-Old Hillside Garden

**First flush (ichiban-cha):** May 1–15 is the optimal harvest window. The tea picked in this period has the highest theanine concentration — the amino acid responsible for umami depth and the calming effect associated with green tea. Reserve a harvest experience (¥2,500, half-day) at least 2 weeks ahead. **Tea and onsen pairing:** A Ureshino hot spring stay typically includes afternoon tea service — arrange specifically for Ureshino tamaryokucha brewed at the correct temperature (75°C) in your room. Most ryokan default to bagged tea unless requested.