[JAS Organic Certified] 2026 Gyokuro
Our Gyokuro is an organically grown gyokuro with an elegant aroma and exceptionally rich umami. It is made using one of Kyoto region's endemic cultivar, Gokou, also known for its deep umami.
Producing organic gyokuro is considerably more challenging than producing organic sencha, and only a handful of tea companies across Japan offer it. Even in the Uji region, Japan’s most renowned gyokuro-producing area, organically grown gyokuro remains an exceptionally rare and distinctive tea.
Unlike sencha, gyokuro is harvested while the buds are still very young. This results in a tea with exceptionally pure, refined umami and very little bitterness or unwanted flavors. However, because the yield is much lower, gyokuro remains a rare and highly prized tea.
Tasting Notes
A rich, velvety umami gently coats the palate, accompanied by Gokou’s signature elegant aroma reminiscent of flower nectar. With almost no astringency, this tea delivers the profound savoriness that makes gyokuro worthy of its reputation as the king of Japanese tea. In fact, its umami is so intense that it transcends savoriness and begins to taste almost sweet.
How to Brew
First Brew:
- Add 1 tbsp of sencha into your kyusu.
- Pour boiling water into your yuzamashi. When the water is approximately 60°C to 70°C, gently pour 100ml into your teapot.
- Let the tea leaves steep for 1 1/2 mins.
- Pour the brewed tea in. Ensure the tea is poured till the last drop.
- Enjoy!
Second Brew:
- Pour 100ml of 80 degrees Celsius water into your teapot.
- Enjoy immediately!
Third Brew:
- Add 100ml boiling water to your teapot.
- Enjoy immediately!
How to Store
Keep your gyokuro 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!





