Gyokuro Green Tea

Tasting Notes:

Gyokuro, or "jade dew," is the highest grade of Japanese green tea, prized by tea enthusiasts for its rare quality and refined taste. Our Gyokuro is a first flush blend crafted from three cultivars that represent the best of Kagoshima's innovation and tradition: Saemidori, Asanoka, and Yabukita.

Saemidori brings a bright, silky sweetness; Asanoka layers in floral nuance; and Yabukita, Japan’s most beloved cultivar, anchors the blend with depth and balance.

Shade-grown in Kagoshima’s volcanic soils and harvested at the peak of spring, this Gyokuro is elegant and vibrant, with an umami-rich body, a lingering sweetness, and a clean, refreshing finish. A rare blend of cultivars and terroir, it captures the essence of Kagoshima’s tea artistry.

The rolled leaves brew a deep, dark green cup, and the gyokuro taste is smooth, sweet, and buttery, with a vegetal body, a gentle seaweed note, and very little bitterness or astringency. For the last 20 to 30 days before harvest, the tea plants are completely shaded from sunlight, and the young leaves and buds are picked at the peak of spring. Shading deepens the leaves' chlorophyll and raises the amino acids, especially L-theanine, that give gyokuro its signature sweetness. The higher the grade, the more the leaves are shaded, the same method used to grow matcha.

The brewing process is key to unlocking the elegance of Gyokuro. It's best prepared with cool water, around 165°F, though some gyokuro drinkers brew it as low as 120°F to 140°F (50°C to 60°C) for an even sweeter, less astringent cup. Use a generous amount of leaf and pour the water gently. When brewed correctly, the resulting cup is silky and elegant, offering a delicious drinking experience that reflects the care in every step of its cultivation and preparation.

Unlike sencha and other Japanese green teas, Gyokuro’s flavor profile is more mellow and luxurious, thanks to its unique shading and steaming techniques. The tea’s taste, smell, and texture vary slightly depending on how each plant is cultivated, shaded, and processed, making each harvest a distinctive expression of Japanese tea craftsmanship.

Whether you enjoy it in quiet reflection or as part of a shared tea moment, each drink of Gyokuro connects you to the vibrant world of Japanese green teas. The plants that produce this exceptional tea thrive under the soft light of limited sun, and each steep reveals more of its rare, complex charm across multiple cups.

If you love this one, check out our Kukicha Tea!

Features:

• Japanese Gyokuro
• Gyokuro imperial green tea
• Origin: Kagoshima Prefecture, Japan
• Cultivars: Saemidori, Asanoka, and Yabukita
• Sample ~ 5 servings
• 1/4 LB ~ 50 servings
• 1/2 LB ~ 110 servings
• Lifestyle-Friendly: Vegan, Paleo, Keto, and Kosher Certified
  
• Caffeine: Medium

Ingredients: green tea

About our Sachets:

FAQs

How do you brew gyokuro for the perfect cup?

Use a generous amount of leaf, about 5 grams per 150 ml (5 oz) of water. Steep the first infusion for 90 seconds to 2 minutes, then re-infuse the same leaves 3 to 4 times for just 20 to 30 seconds each.

You should use a cooler temperature water than you do for brewing other teas, as low as 120°F to 165°F.

For iced gyokuro, steep in cold water or pour a strong cup over ice.

Is gyokuro a good gift?

Yes. As the highest grade of Japanese green tea, gyokuro makes a memorable gift or special-occasion treat for anyone curious about fine tea, from longtime enthusiasts to those trying shade-grown green tea for the first time.

How is gyokuro produced?

Gyokuro production starts in the shade. The tea plants are covered to protect the leaves from direct sun for about 20 to 30 days before harvest, which is what makes it a shaded green tea. Only the tender young leaves and buds are picked, never the stems, and the three cultivars are combined into one balanced blend. Soon after harvesting, the fresh gyokuro tea leaves are steamed and gently rolled, locking in their dark green color, their bright aroma, and natural compounds like amino acids and catechins. Stored well, gyokuro keeps its fresh flavor for up to two years.

What does "gyokuro" mean?

Gyokuro translates to "jade dew" (sometimes "jewel dew"), a nod to its pale green liquor. A longtime favorite tea that many tea enthusiasts prefer to any other green tea, gyokuro has more body than most, so some people enjoy it as a refined alternative to morning coffee. Just keep the water temperature low, which is what keeps every cup smooth and sweet.