Gyokuro is considered a luxury item because it takes time to cultivate, and because it is rare and cultivated only in a limited number of production areas, mainly Uji in Kyoto, Yame in Fukuoka, and Okabe in Shizuoka. Because it is rich in amino acids, it has a strong, rich flavor and is not very astringent or bitter. Enjoy with lukewarm water.
Gyokuro is a special, high-grade green tea among Japanese teas.
Its cultivation method is distinctive; for about 15 to 20 days before harvesting, the tea bushes are covered to block direct sunlight.
This "shaded cultivation" produces Gyokuro's characteristic mellow and deep umami (amino acids) and sweetness.
As its name suggests, its beautiful, jewel-like tea leaves and dewdrop-clear taste captivate many people.
Gyokuro is characterized by its harmonious blend of deep umami and subtle sweetness.
Its elegant, rich aroma and smooth taste provide a special experience that cannot be found with any other tea.
They are particular about the brewing method, and by slowly extracting the tea using low-temperature water of 50 to 60 degrees Celsius, they are able to bring out the natural flavor of the tea leaves to the fullest.
The satisfaction of a cup of Gyokuro will allow you to experience the true essence of Japanese tea.
Gyokuro is the perfect tea for those times when you want to enjoy a little luxury in your daily life or for special occasions when treating someone special.
In order to enjoy the delicate flavors, if you pay attention to the utensils you use, such as the teacups and teapots, you can also enjoy the joy of cherishing the tea time itself.
The higher the quality of the tea leaves, the more exceptional the flavor, so be sure to choose a top-notch Gyokuro tea and enjoy its deep flavor and aroma.
