
Gyokuro
Recognised as one of the most prestigious teas in Japan, gyokuro is grown under shade for around three weeks before it is picked. That darkness is what gives it its thick, sweet, deeply savoury cup.







What Defines Gyokuro
How it is grown and made, how it tastes, and how to brew it.Tea Type
Green tea
Processing
Shaded for about three weeks before harvest, then steamed for 30–40 seconds, rolled and dried.
Taste
Sweet, deep marine umami, thick
Caffeine
~48 mg per serving (5 g)
Shading
About 3 weeks
Leaf Composition
Young leaves
Water Temperature
60°C (140°F)
Brewing Time
2 minutes
Number of Infusions
3
How to Make
Gyokuro Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Gyokuro
~48 mg per serving (5 g)
Why Organic Gyokuro Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

Cultivating an appreciation
for Japanese Tea


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