Among Japanese green teas, few have the recognition and esteem that Gyokuro enjoys. It is not just a high-quality tea, but a product that embodies the expertise, patience, and precision characteristic of Japan’s finest tea traditions.
Discovering Gyokuro green tea means delving into one of the most refined expressions of Japanese tea culture. From its shaded cultivation methods to its most prized varieties, every aspect of this tea makes it a must-have for anyone seeking quality, heritage, and a truly exceptional flavour profile.
In this article, we explore why Gyokuro is an essential addition to any specialised tea range.
What is Gyokuro Tea?
Gyokuro, which translates to “jade dew”, is a premium Japanese green tea valued for its unique sensory profile and meticulous production process.
It is made from the first flush of the year, using leaves selected for their freshness and aromatic richness. These leaves are shaded for several weeks to alter their chemical composition and enhance flavour.
This special shading technique, combined with cultivars such as Saemidori, Asahi or Okumidori, results in a tea with a deep green hue, rich flavour and smooth texture, offering sweet, oceanic notes and a distinctly pronounced umami.
Gyokuro is considered one of Japan’s most complex and revered teas, not just for its flavour, but for the knowledge and tradition required to cultivate and produce it.
Origin and History of Gyokuro
Gyokuro originated in the early 19th century.
Around 1835, Yamamoto Kahei VI, a tea merchant from the Yamamotoyama company, observed an unusual phenomenon: when tea bushes were temporarily covered to protect them from the spring cold, the leaves developed a noticeably softer and sweeter taste.
This accidental discovery sparked a technical and cultural shift. The practice of shaded cultivation was refined and formalised in the Uji region (Kyoto), already known for producing high-quality teas.
Thus, Gyokuro as we know it was born—a tea shaded for 20 to 30 days before harvest, concentrating amino acids like L-theanine, reducing astringency, and enhancing its unmistakable umami profile.
During the 19th and 20th centuries, Gyokuro was adopted by producers in other regions, such as Yame (Fukuoka) and Asahina (Shizuoka), where ideal climates and skilled craftsmanship further elevated its prestige.
Today, Gyokuro represents not only a premium category of Japanese green tea but also a tradition that continues to evolve, combining technique, innovation, and deep respect for terroir.
Unique Characteristics of Japanese Gyokuro Green Tea
Gyokuro stands apart from other Japanese green teas not merely for its price or prestige, but due to a range of technical and sensory traits that make it truly unique.
Its shaded cultivation, flavour complexity, and meticulous production make it a flagship product in the world of high-grade teas.
Shading Technique: Effects on the Plant
One of Gyokuro’s most defining features is its shaded cultivation, a technique that deeply transforms the chemical composition of the leaf.
This reduction in photosynthesis increases the levels of L-theanine—an amino acid responsible for smoothness and umami—while boosting chlorophyll, giving the leaves their vibrant green colour.
At the same time, catechin production (responsible for bitterness and astringency) decreases. The result is a perfectly balanced, sweet and smooth tea.
Sensory Profile: Umami, Sweetness and Smoothness
From the first cup, Gyokuro stands out with its deep green colour and bright glare. Its aroma is fresh and vegetal, with gentle marine notes typical of shaded teas.
On the palate, it offers a silky, creamy texture and a defined flavour profile: starting with a sweet note, developing into pronounced umami, and finishing with a clean, lingering aftertaste. This combination of flavour and mouthfeel makes it an ideal choice for those seeking a refined and unique tasting experience.
Production Process and Japanese Steaming Method
Gyokuro is processed using the traditional Japanese steaming method (musumushi), which halts enzymatic oxidation immediately after harvest.
Unlike green teas processed with dry heat, steaming preserves volatile compounds and antioxidants, maintaining the leaf’s natural freshness and character.
After steaming, the leaves are carefully rolled into fine, needle-like shapes—a distinctive hallmark of well-crafted Gyokuro.
The final drying phase is carried out slowly to retain low moisture levels, ensuring optimal flavour and aroma preservation. This artisanal process requires precision and experience, contributing to Gyokuro’s exclusivity and price.
Gyokuro Cultivation Regions and Tea-Growing Areas
Gyokuro is grown across various regions of Japan, each contributing distinct sensory characteristics shaped by local climate, soil, altitude and traditional techniques.
Below are some of the most renowned producing areas, each with its unique signature.
Gyokuro from Yame (Fukuoka Prefecture)
Its tea is known for a deep, sweet and well-structured profile, thanks to its ideal microclimate and nutrient-rich soils. Yame Gyokuro typically features pronounced umami and a rich aroma, making it one of the most awarded and sought-after options in both competitions and gourmet markets.
Gyokuro from Uji (Kyoto Prefecture)
Often considered the birthplace of Japanese tea, Uji boasts a centuries-old tradition of shaded tea cultivation. Gyokuro from this region is elegant, balanced and sophisticated, with subtle and complex notes that appeal to traditional Japanese tea enthusiasts.
Uji is also known for preserving artisanal production methods, adding historical and cultural value to its teas.
Gyokuro from Mie and Other Emerging Regions
Mie is an emerging Gyokuro-producing region. Though less traditional than Uji or Yame, it has gained attention for its innovative cultivation and processing techniques.
Mie produces Gyokuros with more diverse profiles, making it attractive to those seeking new flavours or limited-edition offerings.
Other areas, such as Okabe (Shizuoka), have also begun to stand out, producing Gyokuro with robust, well-balanced flavours enriched by their volcanic, nutrient-dense soils.
*The image shows our three B2B Gyokuro teas: Gyokuro Kusanagi BIO, Kukicha Kaede BIO, Gyokuro Mikoto BIO.
Gyokuro Tea Varieties
The “Gyokuro” category encompasses a wide range of nuances, depending on the cultivation method and tea plant cultivar used.
Each variety offers different aromas, textures, umami intensity and balance, allowing tea professionals to diversify their offerings and provide tailored experiences.
Below are some of the most notable Japanese Gyokuro varieties:
Gyokuro Asahi
The Asahi cultivar is one of the most exclusive and traditional Gyokuro types, originating in Uji (Kyoto). It is especially prized for its sweet aroma, dense body and notable complexity.
Its deep, lasting flavour makes it ideal for ceremonies, professional tastings or premium tea menus. When properly brewed, it produces a creamy infusion with a refined, lingering aftertaste.
Gyokuro Saemidori
Saemidori is one of the most popular and appreciated cultivars for its smooth taste, bright green colour and naturally sweet profile. A cross between Yabukita and Asatsuyu, it is mainly produced in Kagoshima and Fukuoka.
Gyokuro made with Saemidori is easy to drink and well-balanced, appealing to both seasoned tea drinkers and newcomers to premium Japanese teas.
Kuradashi Gyokuro
Kuradashi Gyokuro is a special category, aged under controlled conditions for several months or even years.
This traditional method—requiring low humidity, darkness and stable temperatures—intensifies umami, softens texture, and further reduces astringency. The result is an exceptionally mature and sophisticated tea, perfect for those seeking something out of the ordinary.
Okumidori, Yamakai and Other Cultivars
Okumidori
Offers a balance of vegetal freshness and gentle sweetness. Very stable in the cup and holds up well to multiple infusions, making it suitable for professional use.
Yamakai
Less common but valued for its delicate floral profile, providing a unique take on traditional Gyokuro.
Other Cultivars
Varieties like Gokou or Tsuyuhikari are also occasionally used, offering more aromatic or fruity notes—ideal for creating exclusive selections in high-end tea menus.
Culture and Traditions Surrounding Gyokuro
Gyokuro is exceptional not only for its flavour and cultivation method, but also for the role it plays in Japanese tea culture.
Its preparation and enjoyment are tied to a set of rituals, utensils, and customs that highlight its ceremonial and exclusive nature. Understanding these practices adds depth to the experience and helps communicate the symbolic value of this unique tea to your customers.
The Art of Preparation: Kyūsu, Hōhin and Koburi
Preparing Gyokuro requires precision and respect for its delicate nature. The following utensils are typically used:
- Hōhin: A small handleless teapot, ideal for delicate teas like Gyokuro.
- Koburi: An even more compact version of the hōhin, used for refined preparations.
- Kyūsu: The traditional Japanese teapot, also used for Gyokuro, especially in more casual settings.
These tools allow for better temperature control and proper dosage, two key factors in achieving Gyokuro’s full sensory potential.
Senchadō and traditional methods of infusion
Unlike other green teas, Gyokuro is brewed using low-temperature water (between 40°C and 60°C) and a high leaf-to-water ratio. This technique, rooted in Senchadō (“the way of sencha”), allows slow extraction of amino acids and umami compounds while avoiding astringency.
Japanese Customs and Symbolism in Gyokuro
Although Gyokuro is not part of the formal tea ceremony (chanoyu), it holds a special place in private and high-hospitality settings.
Serving Gyokuro to a guest is a gesture of respect and appreciation. It’s slow deliberate preparation encourages contemplation, quiet conversation and mindful enjoyment.
The Strategic Value of Gyokuro for Tea Professionals
Gyokuro is far more than just another Japanese green tea. Its history, cultivation method, sensory profile and cultural depth make it one of the most refined offerings in the tea world.
This uniqueness makes it a smart choice for any specialised business looking to stand out with an authentic, carefully curated and high-value product range.
In a market where consumers increasingly value traceability, quality and experience, Gyokuro delivers on all fronts: artisanal excellence, health benefits through high L-theanine content, and a production process that reflects patience, tradition and innovation.
Ultimately, Gyokuro opens the door to a more sophisticated and sensory Japan. Including varieties such as Saemidori, Asahi or Kuradashi Gyokuro means offering your customers a memorable experience aligned with conscious, high-value consumption trends.
