Among the wide array of Japanese teas, gyokuro tea (玉露) stands apart like a precious gem—its name even translates to “jade dew.” This rare and revered green tea offers a deeper, richer experience than everyday sencha, with a silky sweetness and savory umami that has earned it a place among Japan’s most prestigious teas.
What is Gyokuro Tea?
At a glance, gyokuro may look similar to sencha. Both are green teas made from the Camellia sinensis plant and share the same basic processing method. However, gyokuro’s cultivation technique sets it apart in a significant way. Where sencha is grown in full sun, gyokuro is shaded for around 20 days before harvest. This shading period radically changes the chemical composition of the tea leaves, enhancing its flavor, aroma, and nutritional profile.
A Story Rooted in Innovation
The history of gyokuro dates back to the 1830s, when a tea merchant named Yamamoto Kahei observed farmers covering tea plants to protect them from frost. He noticed the resulting tea had a unique, mellow flavor and brought it to Edo (modern-day Tokyo), where it quickly gained popularity. Since then, shading has become the defining feature of gyokuro cultivation.
Crafted in the Shade
What happens when tea leaves are kept out of the sun? Quite a lot. The shading causes the plant to produce more L-theanine (an amino acid associated with umami and relaxation) and caffeine, while reducing bitter catechins and tannins. The result is a deep, rich flavor that balances sweetness, savory umami, and just a touch of bitterness.
Leaves used for gyokuro are often from specific cultivars such as Asahi, Saemidori, Yamakai, or Okumidori—varieties specially selected for their suitability under shade. Most gyokuro comes from the tea-producing heartlands of Fukuoka, Kyoto, and Mie.
From Leaf to Cup
Once harvested, gyokuro undergoes a process much like sencha. The leaves are steamed to prevent oxidation, then dried and rolled into slender, needle-like shapes. However, gyokuro is typically steamed lightly (asamushi), preserving its delicate aromatic compounds. While some high-end gyokuro is still hand-rolled, most modern production uses industrial rollers. Mechanical harvesting is also common, though hand-picked batches are prized for their quality—and command higher prices.
After sorting, the tea may be refined into several forms. The stems and twigs from gyokuro processing are used to make karigane or shiraore, premium forms of kukicha (twig tea) with distinctively sweet, mild flavors.
A Unique Brewing Ritual
Gyokuro isn’t just brewed—it’s experienced. Because of its delicate nature, it’s best prepared with cooler water than other green teas, typically between 40°C and 70°C (104°F–158°F). A higher leaf-to-water ratio is used—about 5 grams of tea for every 150 milliliters of water—and steeping times are longer, usually around two minutes for the first infusion.
The resulting infusion is deeply aromatic and luxuriously smooth, with a full-bodied umami richness. Unlike brisk, everyday teas, gyokuro is savored slowly, and the same leaves can be re-steeped multiple times, each round offering a slightly different nuance.
The Art of Senchadō
Gyokuro is also a central part of Senchadō, the Japanese art of tea focused on steeped teas like sencha and gyokuro. Here, gyokuro is often prepared using a “two-step brewing” method: first using cool water to extract sweetness, then a second, hotter infusion to draw out the bitterness and complexity. Specialized teaware like houhin (handleless teapots) and small, shallow cups enhance the experience, turning tea drinking into a meditative ritual.
A Tea of Tranquility
High in both caffeine and L-theanine, gyokuro offers a unique combination of alertness and calm. Many tea drinkers report a state of relaxed focus after a cup—part of what makes it popular for quiet moments of reflection or creative work.
Whether you’re a seasoned tea connoisseur or just beginning your journey into Japanese green tea, gyokuro tea is worth discovering. With its silky texture, umami depth, and centuries of tradition, it truly lives up to its name: jade dew, a rare and beautiful drop of tea perfection.