- Authentic Japanese green tea, grown and handcrafted using traditional methods
- Exclusive grade, using only the youngest spring leaves from shaded tea bushes
- Rich in theanine and chlorophyll, with smooth umami and subtle natural sweetness
- Shaded cultivation and hand-plucking yield a deep, refined flavour with minimal bitterness
- Carefully cultivated in limited gardens known for producing Japan's finest green teas
- 100% natural ingredients, free from additives, colourants, and preservatives
- Suitable for vegans and vegetarians
- Packed in 100g vacuum-sealed bag to preserve freshness
Gyokuro, translated as "Jade Dew" or "Pearl Dew," is regarded as one of the highest expressions of Japanese green tea. The name reflects both its luminous, pale-green liquor and the refined manner in which it is produced. Unlike standard Sencha, Gyokuro is shaded from direct sunlight for approximately two weeks before harvest. During this crucial period, the tea bushes are carefully covered with bamboo mats or black netting, reducing photosynthesis and encouraging the leaves to retain more theanine, chlorophyll, and caffeine. This shading process results in a deeper green colour, smoother body, and a remarkable umami flavour that defines Gyokuro.
This Exclusive grade comes from select cultivars grown in small, expertly maintained gardens. These gardens are often found in renowned tea-growing regions such as Uji, Yame, or Shizuoka, where traditional cultivation methods are preserved and hand-plucking is still practised. Only the youngest and most tender leaves from the top of the bush are used, which contributes to the tea's rarity and high value. The harvest is restricted to a brief period in early spring, making this tea especially precious and highly sought after.
Gyokuro's flavour is both rich and refined, offering a thick, velvety mouthfeel with deep umami and a gentle sweetness that lingers. Unlike many green teas, it is not sharp or grassy, but instead delivers a savoury, almost brothy depth with subtle marine notes reminiscent of nori or fresh kelp. The finish is soft, with minimal bitterness and a mild, slightly tangy note. It is best sipped slowly, allowing its full character to unfold.
Historically, Gyokuro was developed during the Edo period and reserved for nobility and tea masters. It remains a symbol of sophistication and is often used in formal Japanese tea gatherings. Its elevated levels of theanine and chlorophyll contribute to a calm but alert state of mind, making it a favoured tea for quiet focus and deep contemplation.
Serving suggestion:
Brew Gyokuro with great care to preserve its delicate structure. Use water at approximately 50 to 60 degrees Celsius. Add about 3 grams of tea per 100 ml of water, and steep for 2 minutes. A small kyusu or hohin teapot is ideal for this purpose. Unlike many teas, Gyokuro should be brewed with lower water temperature and greater patience to bring out its full flavour profile. Multiple short infusions are encouraged, with subsequent steeps lasting only 30 to 60 seconds.
Please note:
Images are for illustration purposes only. Packaging may vary per batch, and the tea portions may differ from those shown in the images.
What's in the box
1 x Nigiro Japanese Gyokuro Exclusive Green Tea 100g
