Gyokuro
Uji, Japan
Shade-grown for weeks before harvest, developing an umami so deep it tastes like the sea meeting a forest.
The Story
Three weeks before harvest, farmers cover gyokuro plants with shade structures, blocking 90% of sunlight. The leaves compensate by producing more chlorophyll and amino acids, especially L-theanine, which creates that remarkable savory depth. Gyokuro is Japan's most precious tea, often reserved for honored guests and special moments.
Flavor Notes
Perfect For
- Mindful moments
- Before important work
- Impressing Japanese tea connoisseurs
- When you need focus without anxiety
- Winter afternoons
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
140-160°F
(60°C)
Amount
1.5 teaspoons per 4oz
Steep Time
2-2.5 minutes
Resteeps
3-4 steeps, slightly hotter each time
Recommended Vessel
Small Japanese teapot or houhin
Brewing Tips
This is not a mistake: use much cooler water than other greens. Hot water makes gyokuro bitter and wastes its complexity. Small volume, small cups, full attention. After drinking, the leaves are edible—try them with a drop of soy sauce and ponzu.