About Gyokuro
Gyokuro
Gyokuro (literally translated as "Jade Dew") is the most prestigious grade of Japanese tea, often referred to as the King of Japanese tea.
Gyokuro is defined by its long shading process compared to other teas. By depriving the plants of sunlight in the weeks leading up to the harvest, we force the leaves to store an incredible concentration of nutrients, resulting in a tea that is not merely a drink, but a rich, savory experience often described as "liquid umami."
As with sencha, freshly harvested Gyokuro leaves are steamed and then repeatedly rolled and shaped, resulting in the characteristic fine, needle-like form. As gyokuro is shaded for an extensive period of time, refining it by removing stems and extraneous material is of particular important during secondary processing.
Grown in Darkness
Gyokuro is subjected to the most intense shading process compared to all other Japanese teas. It is shaded for a minimum of 20 days, often times longer. Gyokuro is often indirectly shaded by layering black tarps on specialized shelves built around the tea fields. Indirect shading eliminates the weight and potential friction of the cloth, providing a stress-free environment for the young shoots to grow.
This prolonged darkness prevents the plant's umami-rich amino acids (L-Theanine) from converting into bitter catechins, resulting in a tea with incredibly deep umami and broth-like taste. Tea plants also increase their chlorophyll production under shade, and as such, gyokuro tea leaves harbor a deep green color. Finally, shading leads to an increase in the concentration of dimethyl-sulfide within tea leaves, helping them to develop a strong "shaded aroma" known as ooika.
Read more about the shading process of Japanese green teas here.
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Selecting for Deep Umami
Not every tea plant can become gyokuro. Cultivars are instead specifically chosen for their ability to produce high-quality gyokuro. In particular, cultivars that thrive in low-light conditions and possess a genetic predisposition for high amino acid content are wonderful choices for gyokuro.
At d:matcha, our organic Gyokuro is made with Gokou, a Kyoto cultivar renowned for its rich umami, low bitterness, and unique aroma. Our gyokuro trees thrive in the Wazuka terroir, are shaded for 26 days, and are cultivated organically, producing a rare gyokuro unlike any other.
In Kyoto Prefecture, here are some apt cultivar choices for making delicious umami-rich gyokuro:
Gyokuro vs. Sencha
| Metric | Sencha | Gyokuro |
|---|---|---|
| Cultivation | Sun grown or shaded under 7 days | Shaded 20+ days |
| Processing | Similar Primary and Secondary Processing → | |
| Caffeine | Moderate | High |
| Amino Acids | High | Higher |
| Catechins | High | Moderate |
| Brewing Temperature | ~70°C | ~50°C |
| Steeping Time | ~90s | ~3min |
| Flavor Profile | Vegetal and refreshing | Deep broth-like umami |
| Usage | Daily, casual drinking | Luxury, special occasion |
