Gyokuro Green Tea - A Comprehensive Guide

Gyokuro, the most expensive of all Japanese teas, is renowned for its deep sweetness and rich flavor. It is cultivated using a special method that enhances a strong umami flavor not found in other teas. Gyokuro is considered the highest grade of Japanese tea, often reserved for special occasions.

In this article, we will explore the characteristics, production process, and unique appeal of gyokuro in detail.

What is Gyokuro?

Along with sencha and matcha, gyokuro is one of Japan’s most popular premium green teas. Its production process is essentially similar to that of sencha, but there is a significant difference in the way it is cultivated.

While sencha is grown in full sunlight, gyokuro is cultivated in an environment with limited sunlight by covering the tea plants during the sprouting period. This shading allows the umami component, theanine, to increase, enhancing gyokuro’s unique deep sweetness and flavor.

Carefully and meticulously produced, gyokuro is recommended not only for quenching thirst but also for savoring slowly and in small quantities at special moments. Its mellow sweetness is truly the pinnacle of Japanese tea, as if it could moisten the very soul.

Visual Appearance

Gyokuro tea leaves have a luxurious appearance due to their striking beauty. The color of the leaves is a deep, vivid green that distinguishes them from regular sencha. The leaves are slightly thicker and more finely twisted than sencha leaves, indicating high quality and a time-consuming production process.

This deep green color is achieved by covering the tea plants to limit sunlight, which increases the amount of chlorophyll. When brewed with hot water, gyokuro produces a translucent light green liquid, sometimes with a slight golden hue. The higher the quality of the gyokuro, the more transparent the brew, enhancing the tea’s elegance.

Taste

The taste of gyokuro is mild and sweet, with a unique flavor not found in other teas. This distinctive taste is a result of gyokuro’s unique cultivation method.

Gyokuro is grown out of direct sunlight, allowing it to store an abundance of theanine, an umami component that enhances its deep sweetness and flavor. The aroma of gyokuro is also noteworthy; it has a distinctive fragrance known as “ooika,” which is sometimes described as having “an aroma similar to green laver.”

When brewing gyokuro, it is important to take your time and use a lower temperature than you would for regular sencha. Brewing at low temperatures maximizes the rich flavor and aroma of gyokuro, resulting in a mellow, sweet cup.

Gyokuro is the pinnacle of Japanese tea, best enjoyed slowly and in small quantities to fully appreciate its profound sweetness and flavor.

How is Gyokuro Different vs Matcha?

Gyokuro and matcha are two of the most popular Japanese teas, both prized as high-end selections. While they share similarities in being grown under cover, significant differences exist in their production methods, taste, and ways of enjoyment.

Gyokuro is a premium green tea grown under a cover that shades it from direct sunlight. By covering the tea fields during the sprouting period and blocking sunlight for approximately 20 days, the umami component theanine increases, enhancing the deep sweetness and flavor characteristic of gyokuro. After harvesting, the tea leaves are steamed, rubbed, and dried.

Matcha, on the other hand, is also made from tea leaves grown under cover like gyokuro, but the process differs. Matcha leaves are steamed after harvesting, dried without rubbing, and then ground into a powder using a millstone, resulting in a state called tencha. This powder is matcha, which is prepared by pouring hot water over it and whisking it to drink.

Gyokuro is generally brewed in small quantities at low temperatures over a long period of time and savored slowly. Matcha, however, is often enjoyed as part of the tea ceremony, though it has recently gained popularity in various forms like matcha lattes or matcha-flavored sweets, known for their rich flavor and bright green color.

Both teas offer the full appeal of Japanese tea culture. Understanding the differences between them will help you find the way to enjoy them that suits you best.

Origin and Brief History of Gyokuro

There are several theories about the history of gyokuro, but the most widely known is that in 1835, Kahei Yamamoto, the sixth generation of the “Yamamotoyama” family, created a tea with a nectar-like flavor from tencha sprouts. This marked the birth of the tea that would later become known as gyokuro.

As for the origin of the name “gyokuro,” one theory suggests it is derived from the tea leaves that shine beautifully like jade and a flavor that is as pure and deep as dew. As the name implies, gyokuro is regarded as one of the finest green teas, still cherished by many as a luxurious delicacy, best enjoyed by slowly rolling it on the tongue to savor its exquisite flavor.

Gyokuro is known as an expensive tea due to the time and effort required for its production. It is also famous for its extremely limited production and high scarcity value. It is primarily produced in specific regions, such as Mie Prefecture, Uji in Kyoto Prefecture, and the Yame region in Fukuoka Prefecture.

How is Gyokuro Made?

The production of gyokuro is distinguished by whether or not the tea plantation is covered, while the production process after tea picking is almost the same as for sencha and other teas. However, the special method of undercover cultivation gives gyokuro a unique flavor not found in other Japanese teas.

Unlike sencha and other teas, which are typically grown in full sunlight, gyokuro is cultivated by covering the entire tea plantation approximately 20 days before harvest. This covering is made from natural materials such as reed or straw, or a black gauze. Covering the tea field softens the sunlight and improves the quality of the tea leaves.

The purpose of undercover cultivation is to reduce photosynthesis in the tea leaves. This process leaves the leaves rich in theanine, a flavor-enhancing component, and suppresses the production of catechins, which contribute to astringency. As a result, the tea leaves are less astringent and instead have a rich, mellow, and distinctive gyokuro flavor.

Only the softest and freshest young leaves are used for gyokuro. Therefore, harvesting is done entirely by hand, with each leaf carefully picked by skilled tea pickers. This painstaking work is the key to the high quality of gyokuro.

The production of gyokuro requires great care, skill, and a significant amount of time and effort. From undercover cultivation and hand-picking to steaming, rubbing, and maturing, the highest quality gyokuro is produced. Gyokuro is rare and produced in small quantities, cherished by many as a luxury tea to be enjoyed on special occasions.

Health Benefits of Gyokuro

Gyokuro, considered the highest quality tea, is characterized by its rich content of theanine, a component that contributes to umami and sweetness, compared to other teas. As a result, it offers a mellow taste with deep umami and sweetness.

Theanine increases alpha waves in the brain, which induces a relaxing effect. This can help reduce stress, improve concentration, and promote a balanced body and mind.

Gyokuro also contains more caffeine than other green teas, and in moderate amounts, it can help relieve fatigue, increase alertness, and improve concentration. Additionally, caffeine promotes fat burning, making it a useful aid during dieting.

While it is important to avoid overconsumption, the theanine in gyokuro helps moderate the effects of caffeine. Gyokuro is a tea meant to be savored in small amounts, so it is recommended to enjoy it carefully on special occasions.

Types and Varieties of Gyokuro

Gyokuro is known as one of the most expensive Japanese teas, with its flavor and aroma varying significantly depending on the region of origin.

Major gyokuro production areas include the Yame region of Fukuoka Prefecture, Uji in Kyoto, and Okabe in Shizuoka Prefecture. Gyokuro grown in each region has its own unique characteristics, allowing you to enjoy different flavors and aromas even within the same variety.

Yame Gyokuro (Fukuoka Prefecture)

Yame Gyokuro, produced in the Yame region of Fukuoka Prefecture, is the largest producer of gyokuro in Japan. The region is blessed with a mild climate and abundant water sources, creating an ideal environment for cultivating gyokuro.

Uji Gyokuro (Kyoto Prefecture)

Uji, in Kyoto—the birthplace of gyokuro—is widely recognized as the traditional center of Japanese tea production and is highly esteemed. Uji Gyokuro is known for its delicate flavor and mellow aroma, distinguished by a unique Gyokuro scent called “ooika.”

Asahina Gyokuro (Shizuoka Prefecture)

Produced in the Okabe district of Shizuoka Prefecture, Asahina Gyokuro is characterized by its fresh, sweet flavor. Compared to other gyokuro varieties, Asahina Gyokuro has a milder, more distinctive taste, making it accessible to a wide range of tea drinkers.

Ise Gyokuro (Mie Prefecture)

Ise Gyokuro, produced in Mie Prefecture, is noted for its balanced mild flavor and light astringency. Although gyokuro is typically regarded as a high-end tea, Ise Gyokuro is offered at a relatively affordable price, making it an excellent choice for first-time drinkers.

How to Brew and Prepare Gyokuro

The most important factor to keep in mind when making gyokuro is the temperature of the water. The following steps will help you maximize the rich umami and aroma of gyokuro.

Selecting the Proper Tea Container

To brew gyokuro, we recommend using a kyusu with a lid and a small teacup. Gyokuro is a tea to be savored slowly in small quantities, so using a kyusu or teacup specially designed for gyokuro enhances the experience.

Adjusting the Water Temperature

Gyokuro should be brewed with lukewarm water, not hot water. The ideal temperature is around 50 to 60°C (122 to 140°F). If hot water is used, the catechins will dissolve, resulting in a stronger astringency and diminishing the mild, sweet flavor characteristic of gyokuro. You can efficiently lower the water temperature by using a hot water cooler or other methods to cool the water more quickly.

The Amount of Hot Water and Tea Leaves

When brewing gyokuro, use a small amount of hot water relative to the amount of tea leaves. A general guideline is 3 grams of tea leaves and 20 ml of hot water per serving. The secret to achieving a good taste is to use slightly more tea leaves than usual.

Brewing Time

After pouring in the hot water, allow the tea leaves to infuse slowly. It typically takes about 2 to 3 minutes for the tea to brew. During this time, the theanine fully dissolves, allowing you to enjoy the deep flavor unique to gyokuro. Avoid shaking the kyusu (teapot), as this can cause the tea to become overly strong and cloying.

Savor Slowly

Gyokuro should be savored slowly, one sip at a time. To fully appreciate the mild sweetness and flavor, it is best to use a small teacup and drink it in small sips.

Enjoy the Second and Third Brews

Gyokuro can also be enjoyed after the second and third brews. Increasing the temperature to 60 to 70°C (140 to 158°F) during the second brewing will provide a different flavor profile. However, be careful to shorten the brewing time after the second brew to preserve the flavor.

Cold Brew Method

Gyokuro can also be served cold, and the method of slowly extracting gyokuro using cold water is especially recommended.

For 2 to 3 Servings

1. Prepare the Tea Leaves Put the appropriate amount of gyokuro tea leaves in a teapot.
2. Pour Cold Water Pour 200 ml of cold water over 10 grams of tea leaves.
3. Brew Slowly Place the kyusu in the refrigerator and let it brew slowly for 1 to 2 hours. This extended cold brewing process reduces the extraction of caffeine and catechins, accentuating the deep umami and sweetness unique to gyokuro.

How to Enjoy Cold Gyokuro

Cold gyokuro takes time to brew, but the process itself is a luxurious experience. As with hot gyokuro, savor it slowly and in small quantities. You can add ice to the glass if you like, but be mindful of the amount, as the flavor may be diluted as the ice melts.

This is a perfect drink for special occasions or when entertaining special guests. Please enjoy cold gyokuro to your heart’s content.

Hot Brew Method

Gyokuro is considered one of the finest Japanese teas, cultivated using special techniques. It is a tea meant not for quenching thirst but for savoring, with each sip slowly rolled around on the tongue.

To enjoy warm gyokuro, it is important to brew it carefully, with a focus on bringing out its best qualities. Gyokuro should be brewed with lukewarm water, not hot water. The ideal temperature is about 50 to 60°C (122 to 140°F), so boiled water should be allowed to cool slightly before use.

Brewing at this low temperature brings out the sweetness and rich flavor unique to gyokuro. The key to enjoying warm gyokuro is to savor its mild and deep flavor in small quantities.

It is the perfect tea to enjoy with your favorite tea utensils and special sweets for a relaxing and peaceful moment.

Outro

Gyokuro is one of the most expensive Japanese teas, and its price and delicate brewing process may make it seem difficult to enjoy on a daily basis. For those with busy lives, gyokuro is often perceived as a tea that requires a special commitment of time. However, this time and effort is part of the charm of gyokuro.

The careful process of brewing gyokuro itself becomes a soothing ritual, providing a moment of escape from the hustle and bustle of everyday life. Preparing a small tea container for gyokuro and allowing the tea leaves to slowly unfurl in low-temperature water offers a calming experience that helps the mind forget the stresses of the day.

To further enrich the gyokuro experience, consider pairing it with a special sweet treat. Gyokuro, with its perfect harmony of sweet and savory flavors, pairs wonderfully with fine Japanese sweets such as "nerikiri" and "yokan." It also makes for an interesting combination with chocolate or marshmallows.

Gyokuro is not just a drink; it is a tea to be enjoyed in all its aspects, from preparation to taste. Because of the time and effort required, each cup of gyokuro is deeply satisfying and provides a calming, relaxing experience.

Please take pleasure in the time spent preparing gyokuro. That time will be a special one, bringing a sense of tranquility to your daily life.