Shaded for over three weeks, the dark leaves of this Gyokuro become an almost unbelievably intense green when steeped, releasing a milky liquor with a velvety smooth texture and the rich umami of haricots verts and dandelion greens. The pleasant bitterness and an astringency that just caresses the palate is balanced by the clean aftertaste of fresh tofu, making this a tea that consistently stimulates, without overwhelming.


How is Gyokuro cultivated?

Japanese teas are generally classified according to their type of cultivation.

The tea bushes for Gyokuro are covered with nets for several weeks before their harvest to reduce their exposure to the sun. With a limited amount of light, the young leaves get bright green in colour and the flavour is sweeter,with a distinct aroma.

  • ORIGIN:  Kirishima, Kagoshima, Japan
  • MEANING:  Jade dew (gyokuro)
  • CULTIVAR:  Saemidori
  • HARVEST TIME:  Spring 2020
  • TASTE:  Velvety, haricots verts, tofu


  • Quantity: 6g / 500ml
  • Water temperature: 60°C
  • Infusion time: 2 min
  • Quantity: 5g / 100ml
  • Water temperature: 60°C
  • 5 infusions: 60, 30, 45, 60, 90 sec.

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.