Gyokuro
玉露
Gyokuro represents the pinnacle of Japanese green tea craftsmanship. For at least 20 days before harvest, the tea bushes are shaded under traditional reed screen and straw canopies (tana-gake), blocking roughly 90% of sunlight. This triggers a biochemical shift: the amino acid L-theanine, responsible for umami, is preserved instead of converting into catechins (astringency) through photosynthesis. The result is a tea of extraordinary sweetness and depth, with a distinctive 'ooika' — a lush, nori-like aroma unique to shade-grown teas. The three most celebrated growing regions are Uji (Kyoto), Yame (Fukuoka), and Okabe (Shizuoka). Brewed with a small volume of low-temperature water, gyokuro yields a viscous, intensely savory liquor that lingers on the palate.
Processing Steps
Standard Brewing
Temperature
50°C
Water
60ml
Leaf
5g
Teaware
Houhin (handleless brewing vessel)
Steep Time
The key to gyokuro is patience — use cooled water and a long first steep to draw out maximum umami. The houhin, a handleless vessel, is ideal because the water is cool enough to hold comfortably. After the leaves have opened, subsequent steeps can use slightly warmer water with shorter times.
Shop Gyokuro
Available at Nio Teas, delivering premium Japanese tea worldwide.
Use coupon code BWM2OSUOS310 at checkout for a discount.