The noblest of Japanese teas! Gyokuro is sometimes described as “leafy matcha” because, like matcha, it grows in darkness. Three weeks before harvesting, the tea plantation is covered with traditional jikagise mats. Each day, additional layers are added, cutting off up to 94% of sunlight by the end. As a result, the plants produce increased amounts of caffeine, amino acids, and chlorophyll, which directly affects the character of the brew. The leaves are also smaller but much richer in flavor.
\nGyokuro has a captivating marine taste, a beautiful bright color, an incredible aroma of green vegetables, and a broth-like strength. It is sweet, dense, and slightly salty. It embodies all the ideals of Japanese tea, it\u2019s a powerful variety with nearly ceremonial status.<\/p>\n
The cultivar used in this case, Saemidori, means “pure green,” but it is more commonly referred to as “natural gyokuro.” Over the years, we experimented with other strains, but Saemidori truly stands unrivaled, offering the most richness and abundance of aromas.<\/p>\n
The names of other Japanese teas, when translated, turn out to be very pragmatic\u2014such as stem tea, rolled tea, roasted tea, or ground tea. In contrast, “Gyokuro” means “jade dew drops.” This tea is so exceptional that it has touched the practical hearts of the Japanese, so valuable that it is savored to the last drop.<\/p>\n
<\/p>\n
Harvest: spring 2025
\nOrigin: Kagoshima, Japan
\nCultivar: Saemidori
\nProfile: sugar pea, broth, sea salt<\/p>\n","protected":false},"excerpt":{"rendered":"
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