What Is Gyokuro?

Gyokuro (“jade dew”) is a prestigious and rare shade-grown green tea from Japan that represents less than 0.3% of Japanese green tea production. In the 19th century, a tea merchant by the name of Yamamoto Kahei encouraged Uji tea farmers in the Kyoto Prefecture to shade their tea bushes in a similar style to the matcha farmers to yield a deep emerald color, rich taste, and high caffeine content. Matched with a new way of drying to retain the green color resulted in a new shade grown tea, Kahei’s “new tea style” came to fruition in 1841. Gyokuro is produced using select tea bush cultivars grown with a specialized shading technique that is applied for about 20-30 days prior to harvest. The shading of the tea plants restricts the sunlight by up to 70-80%. The plants respond by developing very tender, deep green leaves as they try to capture the sunlight. Shade-grown plants develop higher concentrations of chlorophyll and L-theanine amino acid, known for its umami taste and promotion of calm focus. The tea plants also develop less catechin (tea tannin), resulting in a smooth and oceanic cup of jade dewdrops.

Gyokuro teas from the region of Uji tend to emphasize the deep, savory and sweet flavors, especially the richness of umami taste with savory and sweet flavors akin to kombu, snap pea and mushroom-dashi. They make a welcome contrast to the mountain freshness of Okabe teas and the subtle pine fragrance and refreshing bittersweetness of Yame teas. Uji teas are noted for their rich taste, similar to dashi, which would be referred to as norikaori in Japan. The soil has higher amounts of dimethyl sulfide (DMS), which translates into this savory taste and smell.

The premier grade of gyokuro comes from one of our farm partners in Uji who creates vintage blends for a gyokuro tea contest held annually in Kyoto. Our farm partners in Uji are also an 8th generation Gyokuro and matcha tea producing family. The aged teas lend mellow richness that balance with the fresh points of new vintages Shuppin translates as “competition grade.” Vintage blends are released each year at the outset of Autumn. The aged teas lend mellow richness that balances with the fresh points of new vintages.

Hohin Brewing Instructions

1. Add 5-7g to a small (150ml/5oz) kyusu teapot or hohin.
2. Use boiled water cooled to 170°F. Add just enough water to cover the tea leaves.  
3. The traditional method of brewing gyokuro is to use about 1 part tea to 1.2 parts water.
4. Infuse for 25 seconds and decant. You don’t want to drown the tea leaves or add too much water on the first brew. 
5. Repeat for another 5+ infusions, adding 5-10 seconds to each subsequent infusion. Brew several rounds until the flavor and aroma dissipates. Make sure to add just enough water to cover the tea leaves each round to get the traditional deep taste and rich body.