The ultimate Japanese Tea experience
A centuries-old favorite of Japanese aristocrats, Gyokuro is considered the most precious and most noble of all Japanese green teas.
This highly-esteemed emerald tea is partially shade-grown, producing after harvest an infusion of the beautiful pale green color from which it earns its name - Gyokuro means litteraly “Jade Dew”. At the beginning of April, the first new shoots of the season appear. Shortly after that, the entire Gyokuro plantation is shaded for about 20 days using a large framework of reed screens and rice straw to force the plant to retrieve all the nutrients from the soil.
This First flush Gokô cultivar is the year’s first harvest of young leaves, considered by connoisseurs to be the absolute finest in quality, freshness and flavor.
To prepare Gyokuro the water temperature should be below 55°C. You can also choose to steep at room temperature for the first brew so that you can enjoy the most of this exceptional tea’s umami taste. One more amazing thing about Gyokuro: after drinking it, you can eat the used tea leaves with a dash of Ponzu sauce, and a twist of lemon.
50°C / 125°F Water. 2mn. for the first brew, 30s. more for the 2 next infusions. You can push 2 more infusions - just increase the water temperature to 70°C and 80°C.
Instructions / Western Brewing →
Instructions / Japanese Brewing (recommended) →
Production: Gokô cultivar, Hoshino village in Yame, Japan.
50g. Classic Pack. €35.00
01 WATER Read More →
Use quality spring water or good filtered tap water. Temperature 55°C / 130°F.
02 THE EARTH & THE LEAF Read More →
Gokô cultivar, Hoshino village in Yame, Japan. Hand-picked, 3-weeks shading.
03 THE CUP Read More →
Jade green, viscous & smooth texture. Non-linear Gyokuro brewing - up to 5 brews.
04 THE SENSES Read More →
Fresh-cut grass with an ultimate umami flavor and a rich, broth-like and creamy sensation in the mouth.
05 THE BODY Read More →
Uplifting and comforting, with a long lasting energetic effect. Quite high in caffeine.
The Art of making Japanese Gyokuro
Japan's finest tea offering.
Gyokuro tea is grown in different conditions from other green teas. It undergoes a special process to alter the chemical composition of its leaves.
A few weeks before plucking, the tea bush is covered with black curtains or bamboo and straw shades, filtering about 90% of the sunlight. Shading defines the character of the tea by reducing the photosynthesis process and so increasing the chlorophyll content. The leaves become dark green and the tannin content is reduced, making a sweeter and less astringent tea.
Once plucked the leaves are immediately steamed to stop the oxidation process and preserve their characteristic flavor. Then the leaves are cooled down, undergoing several stages of rolling in order to soften the leaves, promote drying and acquire their delicate needle shape.
By this stage, the tea leaves are called Aracha and will be sorted into several grades named Tencha. Only the finest grades of tencha will make Gyokuro tea come to life.
The Time & The Place
Most people think that consuming green tea on an empty stomach is the best way to gain most of its benefits. But green tea may have adverse effect on your liver so it's best not to drink it in the morning. Also, the high level of caffeine may lead to dehydration and stimulate the release of gastric acid - which can cause stomach upset if you’re sensitive.
To avail the full antioxidant powers of green tea, it should be consumed in-between-meals. This means, you should consume it at least two hours before and two hours after your meal. Lastly, consuming green tea with your meal would minimise the nutrient-intake and inhibit the absorption of iron and minerals from food.