Gyokuro Japanese Green Tea

Gyokuro Japanese Green TeaGyokuro (, meaning "jade dew") is a shade grown Japanese green tea from Uji in Kyoto Prefecture. For 20 30 days before harvest, the tea plants are covered to block up to 90% of sunlight. This changes the leaf chemistry chlorophyll and amino acids increase while catechins decrease resulting in a rich umami flavour with low bitterness when brewed carefully. Our Gyokuro is harvested during the first flush (ichiban cha) when the leaves are at their most

Gyokuro (玉露, meaning "jade dew") is a shade-grown Japanese green tea from Uji in Kyoto Prefecture. For 20-30 days before harvest, the tea plants are covered to block up to 90% of sunlight. This changes the leaf chemistry — chlorophyll and amino acids increase while catechins decrease — resulting in a rich umami flavour with low bitterness when brewed carefully.

Our Gyokuro is harvested during the first flush (ichiban-cha) when the leaves are at their most tender. It's quite different from other green teas — if you've only tried sencha or Chinese greens, the deep umami character can be a real eye-opener.

How does it taste

Rich umami is the first thing you notice — savoury and sweet at the same time, with a marine quality that some people compare to nori or fresh seaweed. The texture is smooth and almost creamy. Underneath there are fresh vegetal notes, but nothing grassy or sharp. When brewed at the right temperature, gyokuro gives a deep umami cup with a soft finish.

Tea profile

• Taste: Rich umami, marine sweetness, smooth, fresh vegetal notes
• Type: Shade-grown Japanese green tea
• Origin: Uji, Kyoto Prefecture, Japan
• Oxidation: 0% — non-oxidized (steamed to stop oxidation)
• TCM Property: Cool (凉性) — refreshing, suits warm weather
• Harvest: First flush (ichiban-cha), spring 2024
• Ingredients: 100% first-flush gyokuro green tea leaves
• Caffeine: High (higher than most green teas due to shading)

Brewing instructions

Important: Gyokuro needs lower water temperature than other green teas. Water that's too hot can bring out bitterness and mask the umami.

Traditional method (recommended):
Use 5g of tea per 150ml water at 60-70°C (not boiling — let your kettle cool for several minutes, or mix boiling water with room temperature water). Steep for 90-120 seconds for the first infusion. Second infusion: 60°C for 60 seconds. Third infusion: 70°C for 30 seconds. Each infusion brings out different flavour layers.

Casual method:
Use 5g of tea per 150ml water at 65°C. Steep for 5 minutes. This is simpler but you'll get more of the concentrated umami character in one infusion.

Joanne's notes

The brewing temperature is lower than what most people expect, and getting it right makes a big difference to the taste. When customers try it properly brewed at our bar, the reaction is usually "I didn't know green tea could taste like this."

If you enjoy gyokuro's umami character, you might also like our ceremonial grade matcha, which shares that deep savoury quality.

Storage

Store in an airtight container in a cool, dark place away from light and moisture. For longer storage, keep it in the fridge in a sealed bag — but let it come to room temperature before opening to avoid condensation.

About Japanese green tea

Japanese green teas are steamed rather than pan-fired, giving them a brighter, more vegetal character than Chinese greens. Gyokuro sits at the top of the range — the shading process is what separates it from sencha (which is grown in full sun). Explore our Japanese green tea and matcha collection to see the full range.