Description

Gyokuro – a tea that contains the fifth taste, umami

Gyokuro, one of the most valued and noble green teas, is grown in an unusual way, which is called kabuse. A few weeks before harvest, tea bushes are covered with bamboo mats or nets, limiting their exposure to sunlight by up to 90%. This allows the leaves to produce more chlorophyll and amino acids—especially L-theanine—and fewer catechins, which are responsible for bitterness. The result is an infusion with an intense green color and a characteristic umami flavor, smooth and almost broth-like, with a distinct sweetness and the deep aroma of vegetation after rain.

Gyokuro production is time-consuming, requiring hand-harvesting and high precision during processing. Only the youngest leaves from the tops of the bush are used. After harvesting, they are steamed, dried, and shaped, then matured for several weeks to deepen their flavor. The best gyokuro comes from the Uji, Yame, and Asahina regions, known for their cool climate and mists that favor the slow growth of the bushes.

Taste and aroma

Gyokuro infusion delights with its dense texture and exceptional depth. On the palate, the characteristic umami emerges – a fifth taste that is difficult to define but easily recognized. Sweetness and delicacy dominate bitterness, with notes of seaweed, cooked vegetables (especially spinach), fresh grass, and vegetable oils perceptible in the background. The high L-theanine content gives the tea a relaxing effect while also increasing concentration. This tea requires focus, time, and the right approach – its full potential can only be experienced with careful brewing and tasting.

Properties

Gyokuro contains a higher concentration of L-theanine than most other green teas, which translates into a relaxing effect without drowsiness (this effect is known in Japan as "calm alertness"). The tea also contains caffeine (in amounts comparable to sencha), but the combined effects of the two compounds are gentler and more balanced. Gyokuro supports cognitive function, reduces tension and stress, and thanks to its antioxidant content, it has a positive effect on the immune and cardiovascular systems. Due to its cultivation method and lack of fermentation, it also retains a high content of vitamins and trace elements.

For whom?

It's safe to say that Gyokuro tea is aimed at connoisseurs and those seeking refined products that require a conscious approach. It's perfect for the homes of lovers of Asian culture, establishments serving oriental cuisine, and places where quality, ritual, and mindfulness are paramount. It's an interesting choice for both tea shops and producers of high-quality tea blends. Due to its flavor and prestige, it's also often used as an ingredient in luxury gift sets.

How to brew Gyokuro tea?

For this tea, the brewing method is crucial. It's recommended to use approximately 5g of dried leaves per 100ml of water at 50-60°C. The first brew should take about 2 minutes, and subsequent brews should take less, perhaps as little as 30-60 seconds. You can make up to 3-4 brews, each time revealing a different facet of the tea. A low brewing temperature allows for the full umami to be released and avoids bitterness. After brewing, the leaves are often eaten, for example, with a dash of soy sauce, a traditional element of the gyokuro drinking culture in Japan.

Why is it worth having it on offer?

Gyokuro tea tells a story in itself – about the craftsmanship of its production, about tradition, and about a taste that defies simple definition. Its presence in the offering signals to customers quality, selectivity, and respect for the tea craft. This product stands out not only for its interesting flavor profile but also for its entire production process. In retail, it can be considered a luxury tea, and in gastronomy, a unique offering, served ceremonially or as part of a tasting menu. It is also a valuable ingredient for exclusive tea producers and brands focusing on individual product lines.

Additional information

• Ingredients: 100% Gyokuro green tea
• Harvest period: only once a year, in spring (April–May), after about 20 days of shading the tea bushes
• Caffeine content: medium
• Form: loose-leaf tea
• Appearance of the dried plant: dark green, thin, needle-like leaves
• Preparation method: 5 g of dried herb per 100 ml of water at 50–60°C, brew for 2 minutes (first brewing)
• Application: for careful brewing, tasting, gift sets and premium gastronomy
• Storage: Store in a cool, dry place, tightly closed, preferably in a refrigerator (in an airtight container)

Gyokuro: the essence of Japanese precision, focus and umami flavor.