Gyokuro

Gyokuro tea – Japan’s finest green tea

Gyokuro is one of the finest and most valuable green teas in Japan. The name translates as "jade drops" and refers to the shiny, emerald green appearance of the tea leaves. A special cultivation method produces a tea that is characterized by its intense umami and its mild, sweet taste. Below you will learn more about the production, the unique character and the optimal preparation of this exclusive tea.

What is Gyokuro?

Gyokuro is a shaded green tea known for its exceptional quality and variety of flavors. Before harvesting, the tea plants are shaded for about 20 days to slow down photosynthesis. This allows more amino acids to develop, especially L-theanine, which gives the tea its characteristic umami. Gyokuro is considered one of the highest quality Japanese teas and is often enjoyed on special occasions.

Gyokuro Character

Gyokuro has a gentle, slightly sweet taste and a pronounced umami note that is enhanced by the shading process. The tea is less bitter than other green teas and is characterized by a velvety, soft texture. The aroma is intense and complex, with notes of seaweed, grass and sometimes a subtle floral note. Due to its special character, Gyokuro is a tea for connoisseurs who are looking for a balanced yet complex taste experience.

Production and processing of Gyokuro

The production of Gyokuro requires a lot of care and expertise. After the tea plants have been shaded, the tender leaves are picked by hand and then steamed to prevent fermentation. The leaves are then gently rolled and dried. This processing preserves the tea's fine aroma and nutrients, which makes it particularly valuable. Gyokuro is grown and processed in various regions of Japan, such as Uji or Yame.

Types of Gyokuro

There are different types of Gyokuro, which vary depending on the growing area and processing method. The most famous regions for Gyokuro are Uji near Kyoto and Yame in Fukuoka Prefecture. Each Gyokuro has its own nuances, depending on the soil and climatic conditions of the growing area. Some tea farmers also offer organic Gyokuro, which is produced without the use of pesticides or chemical fertilizers.

Preparation of Gyokuro

The preparation of Gyokuro requires special attention, as the delicate tea leaves can easily burn. Ideally, the tea is prepared with water that has cooled to around 50 to 60 °C. The brewing time is around 2 minutes. For the first infusion, a quantity of around 4 grams of tea per 100 ml of water is recommended. Several infusions are possible, with the aromas changing and deepening slightly with each infusion.