Gyokuro is regarded as the “King of Japanese Green Tea,” celebrated for its deep umami and refined sweetness.

Farming method: Like matcha, Gyokuro is grown under shade for more than 20 days before harvest to develop its deep umami. To minimize damage to the tea leaves, shading is done using special structures called tana (overhead frames).

Processing method: As with sencha, the freshly harvested leaves are steamed and then repeatedly rolled and shaped, resulting in the characteristic fine, needle-like form.

Learn more about Gyokuro here!

Deep umami with gentle natural sweetness and a smooth, luxurious mouthfeel. Extended shading minimizes bitterness, allowing the tea’s rich character to unfold calmly with a clean, lingering finish.

First Brew:

1. Add 6g of Gyokuro into your shiboridashi.
2. Pour boiling water into your yuzamashi. When the water is approximately 50°C, gently pour 60ml into your teapot.
3. Let the tea leaves steep for 3 mins.
4. Pour the brewed tea in. Ensure the tea is poured till the last drop.
5. Enjoy!

Second Brew:

1. Pour 60ml of 60 degrees Celsius water into your teapot.
2. Let the tea leaves steep for 30 seconds.
3. Enjoy!

Third Brew:

1. Add 60ml 70-80 degrees Celsius water to your teapot.
2. Let the tea leaves steep for 15-30 seconds.
3. Enjoy!

Fourth Brew:

1. Add 60ml 90-100 degrees Celsius water to your teapot.
2. Let the tea leaves steep for 45-60 seconds.
3. Enjoy!

Keep your sencha stored in an airtight container in a cool, dark place away from humidity and light. For best freshness, store in the refrigerator and consume soon after opening. For more information on storing sencha, check out this video!