Gyokuro Green Tea
Gyokuro Green Tea
A shade-grown tea produced from the leaves of the first harvest, Gyokuro is one of the most prized teas in Japan, and is famed for its savory umami character. Gyokuro tea plants are shaded for at least three weeks prior to harvest, which increases the chlorophyll content in the plants and results in a dark, blue-green tea leaf with a rich, oceanic flavor and a subtle sweetness. This process also increases the caffeine and theanine content of the tea. Gyokuro is Japanese for “jade dew,” which refers to the bright green color of the brewed tea. Our Gyokuro is sourced from Fukuoka Prefecture.
Cups Per Package
This loose leaf Gyokuro Green Tea is carefully blended and packaged by hand in a resealable kraft bag. Our 2 oz. kraft bag makes approximately 15 - 20 cups of tea. Our 4 oz. kraft bag makes approximately 30 - 40 cups.
Shade-grown green tea (Origin: Fukuoka, Japan)
Brothy, creamy, and oceanic, with notes of umami, salt, and tomato, a subtle natural sweetness, and a juicy and acidic finish.
How To Brew Gyokuro
Use 1 tablespoon (5 grams) of tea per 6 oz. water. Heat water until lightly steaming, not boiling (approximately 140 degrees). Steep for 3 to 4 minutes. This high-quality green tea can be infused twice and it will still maintain a wonderful flavor.
Preparation instructions are a little different for Gyokuro than for many other types of green tea. This tea should be brewed at a lower temperature, for a longer period of time, and using more tea leaves than a typical green tea. This results in a rich, full-bodied brew with an emerald green hue and umami-packed flavor with oceanic notes.
Because this tea is so rich and flavorful, it can be infused multiple times. As always when preparing loose leaf tea, we recommend using a teapot, tea infuser, or tea filter in order to give the tea leaves enough room to expand as the tea steeps.
Gyokuro Caffeine Content
Gyokuro contains a moderate amount of caffeine. The shading process it undergoes means that it's slightly higher in caffeine than most other green teas.
Green tea boosts energy, enhances mood, and helps with focus.
More About Gyokuro
One of the most prized teas in Japan, Gyokuro is a shade-grown green tea with a unique umami-packed flavor. This tea undergoes a special shading process that makes the tea much richer and stronger than a typical green tea. Gyokuro is very similar to Kabusecha - the main difference is that Gyokuro is typically shaded for three weeks, while Kabusecha is shaded for only two weeks.
Gyokuro is very similar in flavor to ceremonial grade matcha, and matcha is actually produced from stone-ground Gyokuro tea leaves. This tea is full of antioxidants, high in caffeine, and high in l-theanine, a special compound found primarily in tea that helps reduce stress and encourage calm and relaxation.
Our Gyokuro is sourced from the city of Yame, located in Fukuoka Prefecture, Japan. It’s an excellent example of a shade-grown tea of the highest quality, with a bright emerald color, full-bodied brew, and vegetal and oceanic notes. Many first-time Gyokuro drinkers are surprised by its full body and rich, almost savory character. Tea beginners and connoisseurs alike are drawn to the unique characteristics and flavor profile of this wonderful tea!
Is Gyokuro the best green tea from Japan?
Gyokuro is highly prized both in Japan and abroad, and is one of the most premium green teas produced there. It has a unique, rich taste that’s all its own. That said, there are many other tasty and popular teas from Japan, like Kabusecha, Sencha, Genmaicha, and more.
What teas taste similar to Gyokuro?
Kabusecha, which is also shaded for a period prior to harvest, tastes very similar to Gyokuro. Matcha, which is made from stone-ground shaded green tea leaves, also tastes very similar to Gyokuro, but in a more concentrated form. Other Japanese green teas, like Sencha and Bancha, taste like Gyokuro to a certain extent, but don’t have as strong of an umami flavor.
Where is Gyokuro grown in Japan?
Our Gyokuro is grown in Yame in Fukuoka Prefecture, which is one of the main areas in Japan where this specialty tea is produced. Other areas include Uiji in Kyoto and Asahina in Shizuoka.