Gyokuro, translated as „Jade Dew“, is rightly considered one of the most luxurious and sought-after Japanese teas. Its origin is the Kagoshima prefecture in southern Japan, where the fertile volcanic soil, humid climate, and clean air create ideal conditions for cultivating tea plants.
The uniqueness of Gyokuro lies in the traditional shading method. About three weeks before harvest, the tea bushes are covered with special mats made of rice straw or modern nets, which significantly limit the access of sunlight. The plant responds with increased chlorophyll production and the accumulation of amino acids, primarily L-theanine, which gives the tea its characteristic sweetness and distinct umami.
After harvesting, the leaves are hand-processed into long needle-like shapes, which unfold when steeped and release an emerald green infusion. The taste of Gyokuro is full, smooth, and velvety – it combines sweetness, marine tones, plant accents, and delicate minerality, reflecting the terroir of Kagoshima.
Gyokuro is not just tea, but a true tea ritual. Its preparation requires a lower water temperature and patience, but the reward is a unique experience that reveals the depth of Japanese tea artistry.
