Collection: Gyokuro green tea

Gyokuro is an exceptional tea, grown in the shade for approximately three weeks before harvesting, which increases its chlorophyll and theanine content, giving it a smooth character and pronounced 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, and Okabe is particularly sought after.

The umami is intense, almost like broth. It has notes of seaweed, nori, peas, and sometimes milk. In Japan, this is called ōika (覆い香), the characteristic aroma of shaded teas. The liquor feels thick in the mouth, almost syrupy when the tea is brewed properly.

Contrary to popular belief, gyokuro contains more caffeine than sencha. The shaded young shoots concentrate more of it. The infusion feels smooth on the palate, but its stimulating effect is no less pronounced.

Two covering methods coexist. Covering with a raised structure (tana) is the highest-quality method. Honzu, the traditional rice-straw covering, has become rare and highly sought after. Covering placed directly on the shrubs is less expensive and considered less refined.

Kabusecha is shaded for a shorter time, about one to two weeks. It sits between sencha and gyokuro, and is often the best value for money. Tencha is shaded like gyokuro, but it isn’t rolled: it’s dried flat and then ground to make matcha.

To fully appreciate Gyokuro, use low-mineral water heated to between 50 and 60 °C. Water that’s too hot releases bitterness and erases the sweetness that makes this tea so special.

Use 5 g of leaves per 60 ml of water. Steep for 2 minutes for the first infusion without stirring the leaves. Gyokuro can be steeped 2 to 3 more times: reduce the steeping time to 30 to 45 seconds and raise the temperature slightly, to around 60 to 65 °C. Pour slowly, until the last drop, for a balanced taste. The result is a few highly concentrated sips, rich in umami.

Choose a small Japanese teapot suited to small volumes: kyusu, houhin, or shiboridashi.

For enthusiasts, shizuku-cha takes the experience further: pour a few drops of lukewarm water over the leaves and enjoy it like an umami concentrate.

After steeping, the leaves can be eaten, dressed with a dash of ponzu or soy sauce.

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.
  
• Gentle caffeine: provides prolonged stimulation without jitters.
  
• Detox: thanks to chlorophyll, helps eliminate toxins and supports liver health.
  
• Metabolism and weight: stimulates fat burning and metabolism.
  
• Heart: reduces bad cholesterol and improves circulation and blood pressure.
  
• Immunity: strengthens natural defenses thanks to polyphenols and vitamins.
  
• Digestion: helps with digestion and reduces bloating after meals.

• Harvest: Gyokuro is a shaded tea, meaning that the plants are covered for approximately three weeks before harvesting to increase their chlorophyll and L-theanine content. A superior-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 curled, which is a sign of a good harvest. Avoid teas with broken or discolored leaves.
• Aroma: A good Gyokuro has a soft, fresh, almost sweet fragrance, with notes of fresh grass. It may also have a slight marine aroma (umami).
• Flavor: The quality of Gyokuro is distinguished by its sweetness, richness in umami, and low bitterness. The taste should be delicate and rounded, with a soft sensation on the palate.

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

Yame, in Fukuoka Prefecture, has the strongest reputation for quality and regularly tops national competitions. Uji (Kyoto) is its historic birthplace. Okabe (Shizuoka) also produces renowned gyokuro. Among the cultivars, Gokō, Saemidori, Asahi, and Okumidori are prized for shade growing. Yabukita is also used, but is less highly regarded.