Gyokuro

Gyokuro (玉露) is a premium Japanese green tea that is grown under shade towards harvest to intensify sweetness and umami. Unlike sencha, which is grown in full sun, gyokuro is classified by being shaded for around 20 days before harvest, with exact timing varying by farmer and region. Within the broad definition of sencha as a steamed, rolled green tea, gyokuro represents its highest expression.

We have curated a gyokuro produced from the rare Hoshun (鳳春, “spring phoenix”) cultivar of Camellia sinensis, currently prized by Japanese gyokuro connoisseurs for its refined sweetness and delicacy.

Liquor: light and translucent on the first infusion; opaque, vibrant green on subsequent infusions.

Ingredients: Green tea

Harvest: Spring

Cultivation & Processing Notes: Canopy-shaded for 3-4 weeks, then steamed lightly, rolled, and dried.

Region: Kyoto Prefecture

Quantity: 100g

Steeping Notes

•  1st Steeping – Tea: 5 grams. Time: 60 seconds. Water: 60˚C/140˚F, 1 cup.
•  2nd Steeping – Time: 10 seconds. Water: 80˚C/176˚F, 1 cup.
•  3rd Steeping – Time: 45 seconds. Water: 90˚C/194˚F, 1 cup.