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

Select shade-grown tea

Only the finest flush leaves are 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 chlorophyll. After harvesting the leaves are rolled and dried naturally.

Gyokuro covered leaves

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.

Delicious "umami" taste

Netto Gyokuro leaves are aged about six months. The leaves are broken into small bits. This tea can be brewed at higher temperatures than other gyokuro teas.

gyokuro in white cup
Netto Gyokuro

Premium gyokuro from Uji. 100g (3.5 ounces) bag.

Steep for 1 minute

 Water should be about 87°C (188°F).

Use 2 teaspoons of tea

   for every 5 -8 ounces of water.

Gyokuro Leaves
Uji Tezumi Gyokuro

This gourmet tea 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 finest first flush leaves are hand-picked.

At $27.75 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.

 Steep for 2 1/2 to 3 minutes

at 50 to 60 degrees Centigrade

          (120 to 140 degrees Fahrenheit)

  Use 1 1/2 to 2 heaping teaspoons

     for 3 - 4 ounces of tea.

Gyokuro is a tea that is renowned for its smooth, elegant taste.

Uji Shade-Grown Teas are Special