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Gyokuro is one of Japan’s most prized teas and is regarded by many as the pinnacle of Japanese green tea. The tea bushes are shaded for several weeks before harvest, which contributes to the rich umami, gentle sweetness and deep green character that have made Gyokuro famous worldwide. This Gyokuro is made from the Yabukita cultivar, Japan’s most widely grown tea cultivar, known for its balance of freshness, umami and elegance.
Shading reduces the amount of direct sunlight and affects the development of the leaves in a way that results in greater fullness and a more concentrated flavour profile. The same principle is also used for Matcha and Kabusecha, but Gyokuro is normally shaded for a longer period and therefore develops a particularly deep and umami-rich flavour.
The flavour is characterised by umami, a seaside minerality, fresh green notes and natural sweetness. Despite its intensity, the tea is smooth and harmonious, with low bitterness when brewed gently. For many tea enthusiasts, Gyokuro represents one of the most refined expressions within Japanese tea.
Dosage / 250 ml 2,5-3 g
Temperature 65-70°C
Infusion 3-4 minutes
G
Yokuro Yabukita is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.
Flavour profile for Gyokuro Yabukita
This flavour wheel shows the dominant flavour notes and characteristics of the tea: Astringency, Smoothness ++, Green notes ++, Marine & Sea +, Mineral +, Sweetness +, Umami ++.
Dosage / 250 ml
2,5-3 g
Temperature
65-70°C
Infusion
3-4 minutes
Quantity / 150 ml of water
4 grams
temperature
70-75 °C
