Gyokuro

Gyokuro, meaning jade dew, is a premium Japanese green tea produced from shade-grown Camellia sinensis. It is considered one of the finest varieties of sencha-style tea. The harvest typically consists of tender leaf buds and a few young leaves. To boost sweetness and umami, growers shade the plants with straw mats or synthetic cloth for about two weeks before picking.

During processing, gyokuro leaves are steamed promptly to halt oxidation, then rolled and dried into slender needles. Shade-grown leaves accumulate chlorophyll and amino acids, producing a rich, mellower flavor and a darker infusion compared with sun-grown teas. Gyokuro preserves the leaf’s whole form, enabling multiple infusions from the same leaves.

Flavor is characterized by pronounced sweetness, a savory umami (amino acids) and a light, vegetal aroma, with relatively low bitterness. The level of shading correlates with intensity of sweetness and umami. Gyokuro is usually brewed using lower temperatures than other greens.

Brewing guidelines typically use water around 50-60°C (122-140°F) and short infusion times, about 1-2 minutes, with about 2-4 grams of tea per 150 ml. The leaves can be steeped again two or three times, with gradually hotter water. Regions known for gyokuro include Uji in Kyoto Prefecture and Nishio in Aichi Prefecture, among others, with a high market value.