Gyokuro from Uji

This truly special green tea is rich in “umami” flavor. It has a delicate sweetness and a high L-theanine antioxidant content.

Gyokuro production originated in Uji

Gyokuro in cup

Excellent climate and ideal conditions make Uji famous for cultivating the finest gyokuro teas!

 Uji gyokuro is special

Only the youngest flush leaf is picked for high-quality gyokuro. Special cultivation techniques are employed to produce a tea that is famous for its rich flavor and emerald green color!

Gyokuro tea plants are grown in the shade for approximately three weeks before harvesting begins. This gives gyokuro a unique, slightly sweet taste.

The color is enhanced by covering the plants to shield them from sunlight and help the leaves produce more chlorophyl. After harvesting the leaves are rolled and dried naturally.

gyokurofieldinshade

Removing direct sunlight in this way reduces leaf photosynthesis which alters the proportions of flavonoids, amino acids, sugars, and other substances that provide tea aroma and taste.

Gyokuro is a delicious gourmet tea

Netto Gyokuro is high quality gyokuro. The leaves for Netto Gyokuro are aged a bit longer and the leaves are broken into small bits. This method of curing and processing makes this tea able to accommodate much higher temperatures than Uji Tezumi Gyokuro.

Uji Tezumi Gyokuro is more delicate and should be brewed with temperatures that are much lower. The leaves in this tea are not broken into small bits, the elegant twisted leaves are left intact. Only the highest quality leaves are selected.

To brew Uji Tezumi Gyokuro it is best to use water that is between 50 and 60 degrees Celsius (120 to 140 degrees Fahrenheit). After bringing the kettle to a boil let it cool for about 10 to 15 minutes. It is best to use a water thermometer to get the right temperature.

You also use more tea when you brew Uji TezumiGyokuro. Use 1 1/2 to 2 heaping teaspoons of tea for 8 ounces of tea. Brew for 3 minutes.

For Netto Gyokuro bring the kettle to a boil and allow it to cool for 3 minutes. Add one heaping teaspoon of tea into a Japanese teapot and add 8 to 12 ounces of hot water. Brew for 2 minutes.

At $24.75 for 40 grams (1.4 ounces) Uji Tezumi Gyokuro is one of the most expensive teas in Japan. It is naturally sweet and has a sublime gyokuro flourish.