Collection: Gyokuro green tea

Gyokuro is considered an exceptional tea for several reasons:

1. Unlike most green teas, Gyokuro is grown in the shade for around three weeks before harvesting. This technique, known as ôishitareduces exposure to sunlight, increasing the concentration of chlorophyll and amino acids such as theanine, which give the tea its sweetness and pronounced umami.
2. Only the softest, youngest leaves are hand-picked, guaranteeing superior quality. They are quickly steamed after plucking to stop oxidation, then carefully rolled to obtain their characteristic needle-like shape.
3. Gyokuro offers a unique taste experience, with a balance of sweetness, umami and slight astringency. Its liqueur is often described as velvety, with rich, complex aromas.
4. It represents a small proportion of total Japanese tea production, making it a sought-after product. The best Gyokuro teas come from renowned regions such as Uji (Kyoto), Yame (Fukuoka) and Okabe (Shizuoka).
5. It is often drunk in special or ceremonial contexts, reinforcing its status as a prestigious tea.

1. Growing method

• Gyokuro: Grown in the shade for about three weeks before harvesting(ôishita). This increases the concentration of chlorophyll and theanine, giving a more pronounced umami taste.
• Sencha: Grown in full sun, this favors the development of brighter flavors, with a slight astringency and vegetal freshness.
• Matcha: Like Gyokuro, it is shade-grown, but the leaves (called tencha) are then ground into a fine powder after steaming and drying.

2. Appearance and preparation

• Gyokuro: The leaves are rolled into fine needles and infused in hot water (generally at low temperature, 50-60°C).
• Sencha: The leaves are also rolled, but not as fine as those of Gyokuro. Infusion takes place at a slightly higher temperature (70-80°C).
• Matcha: This powder is not infused, but mixed with hot water using a whisk(chasen) to create a frothy beverage.

3. Taste and texture

• Gyokuro: Smooth, round and rich in umami, with a velvety texture and often light green liquor.
• Sencha: More lively, fresh and astringent taste, with pronounced herbal notes.
• Matcha: Intense and creamy, with a combination of sweetness and slight bitterness. Thick texture due to powder dissolved in water.

4. Use

• Gyokuro and Sencha: Tasted as infused tea, perfect for light meals or moments of relaxation.
• Matcha: Used in the tea ceremony, but also in baking and cooking due to its powdered form.

5. Prices and exclusivity

• Gyokuro is generally more expensive than Sencha, as shade-growing is more demanding and yields less.
• Matcha, depending on its quality (culinary or ceremonial), can be as expensive as Gyokuro, or even more so for the top-of-the-range varieties.

To take full advantage of Gyokuro's delicate flavours and umami, its preparation requires special attention.

• Use soft, low-mineralized water (avoid tap water).
• It must be pure so as not to alter the tea's subtle aromas.

Temperature

• Heat the water to between 50 and 60°C (much lower than for other green teas). Too high a temperature will make the tea bitter and mask its umami.
• To obtain the right temperature: allow to cool for about 5 minutes after boiling, or transfer to several containers to bring the temperature down quickly.

Quantity

• Leaves: 5 g Gyokuro per 60 ml water (approx. 1 tablespoon).
• Water: Use a reduced volume to intensify flavours.

Infusion time

• Leave to brew for 2 minutes for the first infusion.
• Do not stir the leaves during infusion to preserve the clarity of the liquor.

Successive infusions

• Gyokuro can be infused 2 to 3 times.
• For subsequent infusions, reduce the infusion time to 30-45 seconds and use slightly hotter water(60-65°C).

Service

• Pour the tea slowly and evenly into each cup, distributing the last few drops to ensure a balanced taste.
• The last drops are the richest in flavor.

Consumption

After infusion, the tender Gyokuro leaves can be eaten:

• Add them to a little soy sauce or vinegar for a tasty side dish.

Additional tips:

• Use a Japanese teapot(kyusu) for optimum infusion.
• Don't let the leaves soak too long, to avoid bitterness.

Yes, Gyokuro can be used in cooking and valorized in many different ways, even after infusion.

Gyokuro leaves, tender and rich in umami, are perfectly edible.

• Seasoned: Mix with a little soy, sesame or vinegar sauce for a tasty side dish.
• Added to dishes: Add them to salads, omelettes or rice for a delicate touch.

2. Kitchen use

• Broths and soups: The infused leaves themselves can enrich a clear broth or Japanese soup.
• Marinades: The concentrated infusion can be used as a base for marinating meat or fish.
• Sauces and condiments: Add crushed leaves to sauces or vinaigrettes to spice up dishes.

3. Dessert preparation

Although Matcha is more common, Gyokuro can also be used to create original desserts such as ice creams, pastries or jellies.

4. Innovative beverages

Use a cold infusion of Gyokuro to make drinks such as cocktails or smoothies.

Tea was introduced to Japan from China in the 9th century by Buddhist monks. However, tea-growing and preparation methods evolved differently in Japan, giving rise to unique teas such as Gyokuro, which is specific to Japan.

The main regions in Japan producing top-quality Gyokuro are :

• Uji (Kyoto)

Uji is often considered the cradle of Japanese tea and one of the most prestigious regions for Gyokuro.

Uji Gyokuro is famous for its perfect balance of sweetness, umami and astringency, with a rich, velvety liqueur.

Traditional cultivation and production techniques have been carefully preserved.

• Yame (Fukuoka)

Yame is renowned for producing some of Japan's finest Gyokuro, regularly winning awards in national competitions.

Yame Gyokuro is appreciated for its intense umami, marked sweetness and deep aromas.

This region also excels in the cultivation of shaded teas such as Kabusecha.

• Kirishima (Kagoshima)

Also in southern Japan, the Kirishima region produces a prenium-quality Gyokuro, benefiting from unique growing conditions.

• Asahina (Shizuoka)

The Asahina Valley in Shizuoka Prefecture is also famous for its Gyokuro. Asahina Gyokuro offers light sweetness, delicate umami and a distinctive herbal freshness.

These regions enjoy an ideal climate with moderate temperatures and humidity conducive to tea growing. Nutrient-rich soils encourage the growth of quality tea bushes.

Gyokuro offers numerous health benefits thanks to its wealth of nutrients and antioxidants. Here are its main benefits:

1. Rich in antioxidants

Gyokuro contains a high concentration of catechins (antioxidants), which :

• Protects cells against free radicals.
• Reduce the risk of chronic diseases such as cardiovascular disease and certain cancers.
• Helps slow cellular aging.

2. Source of L-theanine

Its shaded cultivation increases the content of L-theanine, an amino acid that :

• Promotes mental relaxation while maintaining concentration.
• Reduces stress and anxiety without causing drowsiness.
• Improves sleep quality when consumed in moderation.

3. Gentle stimulation thanks to caffeine

Gyokuro contains caffeine, but in combination with L-theanine, it provides :

• Gentle, prolonged stimulation without nervousness.
• Better mental alertness and productivity.

4. Detoxifying effect

Rich in chlorophyll thanks to its shady cultivation, Gyokuro :

• Helps eliminate toxins from the body.
• Promotes liver health and blood purification.

5. Metabolic benefits

Gyokuro catechins can :

• Stimulate metabolism, helping weight management.
• Improves fat burning, especially when consumed before physical activity.

6. Cardiovascular health

Regular consumption of Gyokuro can :

• Reduce bad cholesterol (LDL).
• Improve blood circulation.
• Reduces blood pressure thanks to its relaxing properties.

7. Immune system support

The polyphenols and vitamins (such as vitamin C) contained in Gyokuro strengthen the body's natural defenses and help fight infections.

8. Improved digestion

Gyokuro, when consumed after a meal, can :

• Aids digestion.
• Reduce bloating and intestinal discomfort.

• Harvesting: Gyokuro is a shaded tea, which means that the plants are covered for around three weeks before harvesting, to increase chlorophyll and L-theanine content. A top-quality Gyokuro will have been grown under optimal shade conditions.
• Leaf appearance: Leaves should be dark green and shiny. They should be long, uniform and slightly folded, a sign of a good harvest. Avoid teas with broken or discolored leaves.
• Aroma: A good Gyokuro has a mild, fresh, almost sweet fragrance, with notes of fresh grass. It may also have a slight marine aroma (umami).
• Flavor: Gyokuro quality is distinguished by its sweetness, high umami content and low bitterness. The taste should be delicate and round, with a soft mouthfeel.

A quality Gyokuro is a premium product and can be relatively expensive. Lower prices may be a sign of inferior quality or blending with other types of tea.