GYOKURO
JADE DEW
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
Gyokuro "Jade Dew" is an exquisite green tea from Japan, renowned for being one of the world's most unique and refined teas. Its remarkable flavor profile stems from a unique growing, harvesting, and production process. MORE
The so-called Shincha ("New tea" or First harvest) is appreciated for its soft and extraordinary taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Yabukita and Okumidori
HARVEST: Spring, 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Kyushu, Japan
Gyokuro "Jade Dew" is an exquisite green tea from Japan, renowned for being one of the world's most unique and refined teas. Its remarkable flavor profile stems from a unique growing, harvesting, and production process. MORE
The so-called Shincha ("New tea" or First harvest) is appreciated for its soft and extraordinary taste.
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Yabukita and Okumidori
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
GYOKURO SAEMIDORI "JADE DEW"
ABOUT
Gyokuro "Jade Dew" is an exquisite green tea from Japan, renowned for being one of the world's most unique and refined teas. Its remarkable flavor profile stems from a unique growing, harvesting, and production process. Made exclusively from the highest quality spring harvest, Gyokuro tea bushes are shaded from sunlight for about three weeks before harvesting. This shading reduces the leaves' alkaloid (theine) content while enhancing the concentration of amino acids (theanine), contributing to its calming and tonic effects on the body. Carefully hand-plucked, steamed, and traditionally processed, Gyokuro boasts an intense, rich aroma and smooth taste. The tea is uniquely crafted from a unique blend of two cultivars, Yabukita and Okumidori, resulting in a flavor that is both complex and highly sought after by tea enthusiasts. Each cup of Gyokuro offers a truly exceptional experience, highlighting the artistry and dedication behind this prized Japanese green tea.
Shaded tea is an essential and traditional segment of Japanese tea culture. Shading the tea plants before harvest enhances the flavor and nutritional profile of the leaves. The shading process increases the levels of amino acids, particularly L-theanine, which adds a unique umami flavor profile to the tea. The shade increases chlorophyll production, giving the leaves a vibrant green color and a fragrant aroma. Shaded teas typically contain higher concentrations of antioxidants and other beneficial compounds than non-shaded teas. The traditional methods involve covering the tea plants with straw matting or cloth to limit direct sunlight, encouraging the plants to produce more chlorophyll. In Japan, shaded teas are not just beverages; they play a significant role in cultural practices, such as the tea ceremony (chanoyu), which emphasizes aesthetic and philosophical elements of Japanese culture.
ORIGIN
Kirishima is a city in Kagoshima Prefecture on the island of Kyushu. As the southernmost tea region in the country, it holds historical significance as one of the first areas where tea plants were cultivated. The subtropical climate, coupled with fertile volcanic soil and the expertise of local farmers, creates ideal conditions for tea cultivation. Kagoshima is among Japan's largest tea-growing prefectures, yielding high-quality green tea celebrated for its delicate flavor and rich umami profile. Kirishima tea is particularly appreciated for its balance of sweetness and depth, making it a standout choice for tea enthusiasts.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks accurate because most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savory taste of high-protein substances, considered an independent fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strongly, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend using 70 °C water and infusing tea for 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste.
GASTRONOMY
Gyokuro tea is a beautiful aperitif before a meal, making it an elegant alternative to wine. It offers brewing versatility, allowing for classic hot methods and refreshing cold-brewing techniques. For cold brewing, simply infuse the tea leaves in cold water for 1.5 to 3 hours, resulting in a light, tender, and richly flavored infusion. The tea’s sweet taste and distinct umami notes pair beautifully with light dishes such as salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Gyokuro's complex flavor profile also invites experimentation with savory and sweet foods to discover delightful pairings. You can also enhance culinary creations by adding Gyokuro to sauces, vinegar, or oils, allowing the flavors to meld over time. This adaptability makes Gyokuro a truly unique tea that complements a wide range of dishes, elevating any dining experience.
EXPERT'S JUDGEMENT
"The traditional Gyokuro is shaded 20 days before the harvest, using a bamboo mat on a concrete post. The bamboo mat is about 60 cm above the tea trees. This process is good for keeping the temperature as low as possible and maintaining a small quantity of light, which changes the chemical properties of the tea trees. More chlorophyll and L-Theanine give the tea leaves more tenderness, deep vegetal notes, and umami. Producers don't use any machine to harvest the tea; everything is made by hand; each bud and young leaf is picked by hand under the bamboo mat. This is called "Hon" Gyokuro, which means real Gyokuro in Japanese. However, the production is ridiculous and small because of the cost, and selling it for a reasonable price is challenging.
Nowadays, most shades used to make Kabuse and Gyokuro use black synthetic fiber covering directly applied to the tea trees. Because of the black color, it warms the tea trees a little, so Mr. Henta found something new: synthetic fiber covering with reflectors to maintain a low temperature on the tea plant. He is trying to get closest to the traditional Gyokuro.
Gyokuro "Jade Dew" is an exquisite green tea from Japan, renowned for being one of the world's most unique and refined teas. Its remarkable flavor profile stems from a unique growing, harvesting, and production process. Made exclusively from the highest quality spring harvest, Gyokuro tea bushes are shaded from sunlight for about three weeks before harvesting. This shading reduces the leaves' alkaloid (theine) content while enhancing the concentration of amino acids (theanine), contributing to its calming and tonic effects on the body. Carefully hand-plucked, steamed, and traditionally processed, Gyokuro boasts an intense, rich aroma and smooth taste. The tea is uniquely crafted from a unique blend of two cultivars, Yabukita and Okumidori, resulting in a flavor that is both complex and highly sought after by tea enthusiasts. Each cup of Gyokuro offers a truly exceptional experience, highlighting the artistry and dedication behind this prized Japanese green tea.
Shaded tea is an essential and traditional segment of Japanese tea culture. Shading the tea plants before harvest enhances the flavor and nutritional profile of the leaves. The shading process increases the levels of amino acids, particularly L-theanine, which adds a unique umami flavor profile to the tea. The shade increases chlorophyll production, giving the leaves a vibrant green color and a fragrant aroma. Shaded teas typically contain higher concentrations of antioxidants and other beneficial compounds than non-shaded teas. The traditional methods involve covering the tea plants with straw matting or cloth to limit direct sunlight, encouraging the plants to produce more chlorophyll. In Japan, shaded teas are not just beverages; they play a significant role in cultural practices, such as the tea ceremony (chanoyu), which emphasizes aesthetic and philosophical elements of Japanese culture.
ORIGIN
Kirishima is a city in Kagoshima Prefecture on the island of Kyushu. As the southernmost tea region in the country, it holds historical significance as one of the first areas where tea plants were cultivated. The subtropical climate, coupled with fertile volcanic soil and the expertise of local farmers, creates ideal conditions for tea cultivation. Kagoshima is among Japan's largest tea-growing prefectures, yielding high-quality green tea celebrated for its delicate flavor and rich umami profile. Kirishima tea is particularly appreciated for its balance of sweetness and depth, making it a standout choice for tea enthusiasts.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks accurate because most Japanese teas are broken after a long and complex production process. The aroma of a dry tea leaf is gentle and sweet with grassy and creamy notes. The main note this tea is famous for is 'Umami' - a savory taste of high-protein substances, considered an independent fifth taste in China, Japan, and other countries of the Far East. The taste is intense and complex. Sweet and creamy, deep and tender with a little bit of bitterness. Full-bodied tea with a long-lasting sweet aftertaste and some menthol sensation.
Japanese prefer to brew these kinds of teas quite strongly, enjoying a deep complex taste. I prefer to brew them lighter to enjoy a sweet and tasty drink. I recommend using 70 °C water and infusing tea for 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste.
GASTRONOMY
Gyokuro tea is a beautiful aperitif before a meal, making it an elegant alternative to wine. It offers brewing versatility, allowing for classic hot methods and refreshing cold-brewing techniques. For cold brewing, simply infuse the tea leaves in cold water for 1.5 to 3 hours, resulting in a light, tender, and richly flavored infusion. The tea’s sweet taste and distinct umami notes pair beautifully with light dishes such as salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Gyokuro's complex flavor profile also invites experimentation with savory and sweet foods to discover delightful pairings. You can also enhance culinary creations by adding Gyokuro to sauces, vinegar, or oils, allowing the flavors to meld over time. This adaptability makes Gyokuro a truly unique tea that complements a wide range of dishes, elevating any dining experience.
EXPERT'S JUDGEMENT
"The traditional Gyokuro is shaded 20 days before the harvest, using a bamboo mat on a concrete post. The bamboo mat is about 60 cm above the tea trees. This process is good for keeping the temperature as low as possible and maintaining a small quantity of light, which changes the chemical properties of the tea trees. More chlorophyll and L-Theanine give the tea leaves more tenderness, deep vegetal notes, and umami. Producers don't use any machine to harvest the tea; everything is made by hand; each bud and young leaf is picked by hand under the bamboo mat. This is called "Hon" Gyokuro, which means real Gyokuro in Japanese. However, the production is ridiculous and small because of the cost, and selling it for a reasonable price is challenging.
Nowadays, most shades used to make Kabuse and Gyokuro use black synthetic fiber covering directly applied to the tea trees. Because of the black color, it warms the tea trees a little, so Mr. Henta found something new: synthetic fiber covering with reflectors to maintain a low temperature on the tea plant. He is trying to get closest to the traditional Gyokuro.
This tea is made with the Saemidori cultivar, a cultivar from Uji that is a combination of Yabukita and Asanoka. This tea cultivar loves the southern part of Japan because of its low frost resistance. Saemidori gives a lot of umami, and when it's shaded, the umami notes are so powerful. You can feel deep vegetal notes of grass and some sea notes close to the taste of mussels."
Florian Aumaire (Les thés sur terre)
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Gyokuro "Jade Dew" by AN SHIM TEA
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