Collection: Gyokuro green tea

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

Its velvety liquor offers a unique balance between 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.

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 less finely than those of Gyokuro. The infusion is made at a slightly higher temperature (140-176°F).
• 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.

To fully appreciate Gyokuro, use soft water with low mineral content. 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 steeping time to 30-45 seconds and using slightly warmer water (140-145°F).

Pour the tea slowly for a balanced flavor and enjoy the leaves with a little 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 enjoyed in various ways.

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

• Seasoned: Mix them with a little soy sauce, sesame, or vinegar to make a tasty side dish. Or add the crushed leaves to a sauce or salad dressing.
• Added to dishes: Add them to salads, omelettes or rice for a delicate touch.
• 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.

Preparation of desserts

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

Innovative beverages

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

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

• Antioxidants: protect cells, slow down aging, and reduce the risk of chronic diseases.
  
• L-theanine: promotes relaxation, reduces stress, and improves concentration and sleep.
  
• Mild caffeine: 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, improves circulation and blood pressure.
  
• Immunity: strengthens natural defenses thanks to polyphenols and vitamins.
  
• Digestion: aids digestion and reduces bloating after meals.

• 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.