Gyokuro: The “Jewel of Teas”

Despite its revered status in Japan, Gyokuro, often known as the "jewel of teas", remains relatively unknown to many outside the country, a hidden gem waiting to be appreciated. The name "Gyokuro" (玉露) translates to "jade dew," a poetic nod to its vivid green liquor and refined character. 

a poetic nod to its vivid green liquor and refined character

What sets Gyokuro apart is its meticulous production process, which begins weeks before the leaves are harvested. Unlike sencha, Gyokuro is shade-grown for approximately three weeks, a technique that transforms the chemical composition of the tea leaves. By reducing sunlight exposure, the tea plants produce higher levels of theanine, an amino acid responsible for the tea’s sweet and umami-rich flavor, while lowering the bitterness by altering the production of catechins. This deliberate process results in a cup of tea that is not only delicious but also offers a calming and luxurious experience.

This unique shading practice can be traced back to the Edo period (1603–1868), when farmers in Uji, Kyoto, began experimenting with methods to enhance the quality of their tea. In the 19th century, Yamamoto Kahei perfected the technique, introducing the world to a tea unlike any other. The journey from tea garden to teacup involves an extraordinary level of craftsmanship. Gyokuro leaves are traditionally hand-picked to ensure only the youngest, most tender leaves are selected. After harvesting, the leaves are steamed to preserve their vibrant green color and rich nutrients. The next step involves rolling the leaves into fine, needle-like shapes, a process that helps lock in their distinctive aroma and flavor. This attention to detail is what makes Gyokuro one of the most labor-intensive—and expensive—Japanese teas.

When brewed, Gyokuro reveals its essence: a sweet, umami-forward profile with notes of seaweed, sweet grass, and a subtle nuttiness. Its texture is full-bodied and velvety, creating a luxurious mouthfeel that lingers long after each sip. To fully appreciate its intricate flavors, Gyokuro requires precise brewing. A water temperature of 50–60°C (122–140°F) and a longer steeping time of 2–3 minutes are ideal for drawing out the tea’s sweetness without introducing bitterness. Even the ratio of tea to water plays a crucial role in achieving the perfect cup. We recommend starting at a 1g - 20ml ratio.

when brewed, Gyokuro reveals its essence

Beyond its exquisite taste, Gyokuro offers a range of health benefits. Its high L-theanine content promotes relaxation and focus, making it an excellent natural stress reliever. The tea is also rich in catechins, particularly EGCG, which provide powerful antioxidant and anti-inflammatory properties. Additionally, Gyokuro contains vitamins C and E, supporting immune health and skin vitality. These healthful properties, combined with its exquisite taste, make Gyokuro a tea worth savoring for both body and mind.

In modern times, Gyokuro is beginning to inspire innovative ways of enjoyment beyond its traditional roots. While long associated with tea ceremonies and special occasions, it is now finding its place in contemporary cuisine and mixology. A recent discovery highlights this beautifully: a cocktail blending the delicate essence of Gyokuro with Torino’s iconic Vermouth (source). This versatility underscores Gyokuro’s potential for timeless appeal and relevance in today’s culinary world and we at Sencha House can’t wait to explore these boundaries even further.