Collection: Gyokuro

Gyokuro (玉露) translates to “Jade Dew” in reference to the color of the tea leaves. It is darker in color and when brewed, it has slightly sweet umami-tasting notes. Gyokuro is considered by many to be one of the highest grades of green tea in Japan. 

The tea leaves are cultivated using a special method where the young leaves are shaded from direct sunlight for around twenty days. Shading is usually done through dark plastic sheets, but in Yame, traditional farmers will use natural rice straw to make ‘Dento Hon Gyokuro’, the highest label of quality. This method creates an incredibly rich flavor profile with notes of sweetness and earthiness which balances out to create an exquisite cup of tea.

Compared to sencha, gyokuro tends to be smoother, more full-bodied, and less astringent. Gyokuro is also much richer than sencha in umami, due to its high levels of theanine.