What is Gyokuro?

• Gyokuro (玉露) translates to "jade dew" in Japanese.
• It is a high-grade shade-grown Japanese green tea, prized for its umami flavor, sweetness, and low astringency.
• Known for its deep green color, smooth body, and delicate aroma.

Shading Process

• Gyokuro is shaded for 21 days before harvest using straw, cloth, or modern synthetic covers.
• The tea plants spend 10 days in slight shade and then 11 days in full shade.
• Shading reduces sunlight exposure by ~70–90%, which:
  • ▲ L-theanine & glutamic acid = ▲ umami.
  • ▼ catechins = ▼ bitterness/astringency.
  • ▲ chlorophyll = vivid green color.

Cultivars Used

• Common cultivars include:
  • Yabukita (most common)
  • Saemidori

Brewing Recommendations

• Use a kyusu made for Japanese teas, or other teaware that can handle a smaller leaf.
• Use low-temperature water: 50–60°C (122–140°F).
• Steep for 90–120 seconds for the first infusion.
• Use about 1g of leaf per 10ml of water (e.g. 5g leaf to 50ml water).
• Multiple infusions are common, each shorter than the last.

Taste Profile

• Rich in umami, sweet, with marine or vegetal notes (like seaweed or steamed spinach).
• Smooth and round mouthfeel with minimal bitterness.

Cost & Rarity

• Gyokuro is typically more expensive than sencha due to:
  • Labor-intensive shading and cultivation.
  • Limited harvest windows.
  • Handpicking in many high-grade examples.

Storage Tips

• Gyokuro is delicate and sensitive to storage conditions.
• Avoid heat, light, moisture, and strong odors.
• Store in an airtight, opaque container in a cool, dry place.