Taste the emerald of Japan.
Gyokuro, translated as "Jade Dew," is rightfully considered one of the most luxurious and sought-after Japanese teas. Its origin is the Kagoshima Prefecture in southern Japan, where fertile volcanic soil, a humid climate, and clean air create ideal conditions for cultivating tea plants.
The uniqueness of Gyokuro lies in the traditional method of shading. Approximately 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 by increasing chlorophyll production and accumulating amino acids, primarily L-theanine, which gives the tea its characteristic sweetness and pronounced umami.
After harvesting, the leaves are hand-processed into long needle-like shapes, which unfold when brewed, releasing an emerald green infusion. The taste of Gyokuro is full, smooth, and velvety – it combines sweetness, marine notes, plant accents, and fine minerality that reflects the terroir of Kagoshima.
Gyokuro is not just a tea, but a real tea ritual. Its preparation requires lower water temperature and patience, but the reward is a unique experience that reveals the depth of Japanese tea artistry.
