Japan Gyokuro Kyoto

from €6.00

Gyokuro, meaning “jade dew”, is one of Japan’s most celebrated and luxurious green teas, particularly renowned when produced in Kyoto’s Uji region — the historic heart of Japanese tea culture. What makes Gyokuro unique is its shading process: tea bushes are covered for about three weeks before harvest, which increases chlorophyll and amino acid (L-theanine) content.

Gram:

Gyokuro, meaning “jade dew”, is one of Japan’s most celebrated and luxurious green teas, particularly renowned when produced in Kyoto’s Uji region — the historic heart of Japanese tea culture. What makes Gyokuro unique is its shading process: tea bushes are covered for about three weeks before harvest, which increases chlorophyll and amino acid (L-theanine) content.

  • The name Gyokuro (玉露) means “jade dew,” referring to the tea’s bright green liquor and its refined, precious quality.

  • Kyoto’s Uji region is the birthplace of Gyokuro and remains the benchmark for quality. The region’s climate, soil, and long tradition of shading cultivation produce Gyokuro with exceptional sweetness, umami, and fragrance. It is one of the most esteemed Japanese teas, often reserved for special occasions.

  • Intensely umami, smooth, and naturally sweet. The liquor is bright green, with a deep, mellow body and a long, clean finish. Very little bitterness, but rich vegetal and seaweed-like notes.

Recommended Brewing Method (Japanese style)

Recommended Teaware for Gyokuro:
Use a Japanese hōhin (宝瓶) or shiboridashi (絞り出し) for careful low-temperature brewing. A small kyusu (急須) with a fine mesh filter can also be used. Serve in small guinomi (ぐい呑み) or yunomi (湯のみ) cups.

Water Temperature:
50–60 °C (lower than Sencha to highlight umami).

Brewing Instructions:

  • Leaf-to-water ratio: 1 g per 30 ml (stronger than Sencha).
    Example: 5 g for a 150 ml hōhin.

  • First infusion: ~2 minutes at 50–60 °C.

  • Second infusion: ~30 seconds, slightly warmer water (60–65 °C).

  • Later infusions: Add 5–10 seconds each round, gradually raising temperature if desired.

Gyokuro can be brewed 3–4 times, each infusion bringing out layers of sweetness, umami, and mellow depth.

Essential Info

Japanese Name: 玉露 (Gyokuro)

Region: Japan
Harvest Time: 2024

Description:
Gyokuro, or “jade dew,” is Japan’s most prestigious shaded green tea. Produced in Kyoto’s Uji region, it is crafted from tender spring leaves grown under shade for about three weeks before harvest. The result is a rich, emerald-green tea with a smooth, sweet taste and exceptional umami. Its liquor is bright green, mellow, and long-lasting, representing the pinnacle of Japanese tea refinement.

Tasting Profile:
Intensely umami; smooth and sweet; bright green liquor with deep vegetal notes and a long, clean finish.

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