Gyokuro is the finest grade of Japanese green tea — a delicately balanced variety produced with special care. This elegant tea is cultivated using the ooishita method, which involves shading young tea leaves from direct sunlight to increase theanine levels and produce exceptional umami flavor. This painstakingly produced tea offers layers of complexity.
Is This Your Tea?
Create Your Ritual to Calm
Set your course on the path to calm by focusing on brewing a cup of Gyokuro, the Japanese tea that contains the highest concentration of theanine. With the simple act of making tea, you can create a ritual that inspires you to live in the moment and reduce stress.
How to Brew Gyokuro
Place about 1 tablespoon into a tea strainer.
Boil 1 cup of water and let it cool for 3 minutes.
Pour water and steep for 2 1/2 minutes. Sip and enjoy the moment.
Place 3 tablespoons in a cold brew tea pitcher.
Add 8 cups of cold water.
Refrigerate for 3 to 6 hours. Pour and enjoy.
*Please refer to the specific directions on your tea’s packaging for best results
Respecting the Leaf
How Gyokuro Is Produced
01 Gyokuro Grows on a Tea Plantation in Japan
The leaves grow under the protection of straw shades, which increases amino acid production and decreases catechin production. This results in enhanced umami flavor.
02 Gyokuro Is Harvested Only Two Weeks a Year
The delicate leaves are picked by hand, during the “first flush” season in early spring.
03 Once Harvested, Gyokuro Leaves Are Rolled
Shaping Gyokuro leaves into fine needles breaks down cell walls to release aromatic compounds, which increases the nuance and complexity of each cup.
04 Leaves Are Packaged
After being grown, harvested and rolled by hand, elegant Gyokuro is packaged for your enjoyment.
Did You Know? The Japanese characters “gyoku” and “ro” mean “jade” and “dew.” Properly brewed, this is exactly how Gyokuro should taste.