Collection: Gyokuro green tea

Gyokuro is an exceptional tea, grown in the shade for about three weeks before harvest, which increases its chlorophyll and theanine content, giving it pronounced sweetness and umami. Only the youngest and most tender leaves are hand-picked, quickly steamed, and rolled into fine needles.

Its velvety liquor offers a unique balance of sweetness, umami, and slight astringency, with rich and complex aromas. Representing a small portion of Japanese production, Gyokuro from renowned regions such as Uji, Yame, or Okabe is particularly sought after.

1. Cultivation method

• Gyokuro: Grown in the shade for about three weeks before harvest (ôishita). This increases the concentration of chlorophyll and theanine, giving a more pronounced umami taste.
• Sencha: Grown in full sun, which promotes the development of brighter flavors, with a slight astringency and a fresh vegetal note.
• Matcha: Like Gyokuro, it is grown in the shade, but the leaves (called tencha) are then steamed, dried, and ground into a fine powder.

2. Appearance and preparation

• Gyokuro: The leaves are rolled into fine needles and steeped in hot water (usually at a low temperature, 50-60 °C).
• Sencha: The leaves are also rolled, but less finely than Gyokuro. The infusion is done at a slightly higher temperature (70-80 °C).
• Matcha: It is a powder that is not steeped but mixed with hot water using a whisk (chasen) to create a frothy drink.

3. Flavor and texture

• Gyokuro: Sweet, round, and rich in umami, with a velvety texture and often a light green liquor.
• Sencha: Brighter, fresh, and astringent taste, with pronounced vegetal notes.
• Matcha: Intense and creamy, combining sweetness with a slight bitterness. The texture is thick due to the powder dissolved in water.

4. Use

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

To fully enjoy Gyokuro, use soft, low-mineral water. Heat it to 50‑60 °C to avoid bitterness.

Use 5 g of leaves for 60 ml of water and steep for 2 minutes for the first infusion without stirring the leaves. Gyokuro can be re-steeped 2 to 3 times, reducing the time to 30‑45 seconds and using slightly hotter water (60‑65 °C).

Pour the tea slowly for a balanced flavor and optionally enjoy the leaves with a bit of soy sauce or vinegar. For best results, use a Japanese teapot (kyusu) and avoid over-steeping to preserve the sweetness and umami.

Yes, Gyokuro can be used in cooking and appreciated in various ways.

Its leaves are tender and rich in umami, making them perfectly edible.

• Seasoned: Mix them with a bit of soy sauce, sesame, or vinegar to create a flavorful side dish. Or add the crushed leaves to a sauce or dressing.
• Added to dishes: Incorporate them into salads, omelets, or rice for a delicate touch.
• Broths and soups: The infused leaves themselves can enrich a clear broth or a Japanese soup.
• Marinades: The concentrated infusion can serve as a base for marinating meats or fish.

Dessert preparation

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

Innovative drinks

Use a cold Gyokuro infusion to craft beverages such as cocktails or smoothies.

Gyokuro is rich in nutrients and antioxidants, offering numerous health benefits:

• Antioxidants: protect cells, slow aging, and reduce the risk of chronic diseases.
  
• L-theanine: promotes relaxation, reduces stress, and improves concentration and sleep.
  
• Mild caffeine: provides prolonged stimulation without nervousness.
  
• Detox: thanks to chlorophyll, helps eliminate toxins and supports liver health.
  
• Metabolism and weight: stimulates fat burning and metabolism.
  
• Heart: lowers bad cholesterol, improves circulation and blood pressure.
  
• Immunity: strengthens natural defenses thanks to polyphenols and vitamins.
  
• Digestion: aids digestion and reduces bloating after meals.

• Harvest: Gyokuro is a shaded tea, which means the plants are covered for about three weeks before harvest to increase chlorophyll and L-theanine content. A high-quality Gyokuro will have been grown under optimal shading conditions.
• Leaf appearance: The leaves should be dark green and glossy. They should be long, uniform, and slightly folded, indicating a good harvest. Avoid teas with broken or discolored leaves.
• Aroma: A good Gyokuro has a sweet and fresh scent, almost sugary, with notes of fresh grass. It may also have a slight marine (umami) smell.
• Flavor: The quality of Gyokuro is distinguished by its sweetness, rich umami, and low bitterness. The taste should be delicate and round, with a smooth mouthfeel.

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