This tender Gyokuro, produced with the balanced Chumushi steaming, recalls sweet hay with light roasted notes and a very mild acidity, not dissimilar to the famed Chinese Long Jing in the finish. The dry leaves smell of green vegetables, lightly grassy yet balanced with a soft hint of sweet milk. Once steeped, the tea reveals a creamy and pleasant mouthfeel, ending in a pleasant astringency.


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:  Kagoshima, Japan
  • MEANING:  Jade dew (gyokuro)
  • CULTIVAR:  Saemidori
  • HARVEST TIME:  May 2018
  • TASTE:  Zucchini, sweet hay, dandelion greens

2 Items left

9.00 € - 30%

  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
  • Quantity: 5g / 100ml
  • Water temperature: 50°C
  • 5 infusions: 2 minutes each

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

Thirsty for tea knowledge?

Our latest YouTube video:

Chinese ⁠Tea Lexicon 2: The Tea Leaves: In Part 2 of our mini-series, learn words for the picking, origin, and cultivation of trees leaves, and unlock the meaning behind the names of your favourite teas!

    Chinese ⁠Tea Lexicon 2: The Tea Leaves