G-JP-022

Gyokuro

玉露

Shaded steamed, from Uji, Japan.

Green tea

Gyokuro is strongest on umami, smoothness and finish length. Typical tasting words: broth, nori, steamed greens, edamame, spinach. Created in Uji in 1835 by Kahei Yamamoto VI through prolonged shading of tea bushes under reed mats. Japan's most prestigious whole-leaf tea, brewed concentrated at low temperatures and served in small cups for guests.

Also known as Jade Dew and Gyo Kuro.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami5brightness2body4smoothness5aroma intensity4finish length5

Flavour families, 0 to 5

floral0fruity0vegetal4marine4nutty0toasty0malty0honey0spicy0woody0earthy0smoky0creamy2citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Uji, Japan
Plant: Camellia sinensis var. sinensis, Saemidori
Harvest: spring, first flush
Elevation: low
Oxidation: 0 to 2%
Roast: unroasted
Leaf: needle
Price band: premium
Availability: common
Ageing: a little
Forgiving to brew: 1 of 5
L-theanine: high

Made by: shading, then steaming, then primary rolling, then secondary rolling, then final rolling, then drying.

Caffeine

A cup of Gyokuro carries a typical estimate of 60 mg of caffeine, within a range of 40 to 85 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	4 g	50 to 60 °C	2 min, 90 s, 2.5 min
Gongfu, 100 ml	6 g	50 to 60 °C	90 s, 60 s, 75 s, 90 s, 2 min, 2.5 min
Cold brew, 250 ml	3.8 g	Fridge	4 to 8 hours

Up to 6 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
morning
relaxing
social

Pairs with sushi and seafood. Milk: no. Iced: yes. Sweetener: no. Good for beginners: no.