GYOKURO
"JADE DEW"
GREEN TEA
★ PESTICIDE-FREE GARDENING
Yame, Fukuoka, Japan
Gyokuro "Jade Dew" is the highest grade of shaded Japanese green tea, cultivated with great precision to enhance sweetness and umami. Grown under natural straw coverings for several weeks before harvest, it yields a rich infusion with deep umami, mellow vegetal notes, and a lingering, elegant finish.
This year, we are proud to present Hon Gyokuro “True Gyokuro” - a traditional masterpiece crafted by an experienced tea master, it captures the essence of authentic umami and the deep elegance of classic Japanese Gyokuro. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring (Shincha), 2024
GREEN TEA
★ PESTICIDE-FREE GARDENING
Yame, Fukuoka, Japan
Gyokuro "Jade Dew" is the highest grade of shaded Japanese green tea, cultivated with great precision to enhance sweetness and umami. Grown under natural straw coverings for several weeks before harvest, it yields a rich infusion with deep umami, mellow vegetal notes, and a lingering, elegant finish.
This year, we are proud to present Hon Gyokuro “True Gyokuro” - a traditional masterpiece crafted by an experienced tea master, it captures the essence of authentic umami and the deep elegance of classic Japanese Gyokuro. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring (Shincha), 2024
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green 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 keep the tea leaf in its original chemical composition. Research over the past few decades has 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 the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected.
At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains not only the body but the landscape, ensuring that future generations may inherit land that is alive, diverse, and generous. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
EASTERN (SENCHA DO) ★
Temperature: 50-60 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 50-60 °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
ORIGIN
Yame, located in Fukuoka Prefecture on Kyushu Island, is one of Japan’s most renowned tea regions, celebrated for its exceptional Gyokuro and Sencha. Surrounded by mountains and nourished by the Chikugo River, Yame’s fertile basin creates a misty, humid microclimate ideal for shaded tea cultivation. The mineral-rich soil and high temperature differences between day and night allow tea leaves to develop deep umami, rich sweetness, and remarkable aromatic complexity. Yame Gyokuro, often called Hon Gyokuro when produced using natural straw shading, represents the pinnacle of Japanese tea craftsmanship. This traditional method limits sunlight gently and naturally, enhancing the concentration of amino acids that give the tea its creamy texture and elegant, lasting umami. In addition to Gyokuro, the region produces refined Sencha, Kabusecha, and Hojicha, each marked by clarity, sweetness, and a smooth, well-balanced taste that reflects Yame’s mastery of tea cultivation and processing.
ABOUT
Gyokuro is one of Japan’s most prestigious and refined green teas, often considered the pinnacle of shade-grown tea craftsmanship. The name means “Jade Dew,” referring to its brilliant emerald liquor and smooth, dew-like texture. Gyokuro differs from ordinary Sencha primarily in its cultivation method. About three weeks before harvest, the tea bushes are shaded from sunlight using straw mats or synthetic covers. This process slows photosynthesis and increases the concentration of amino acids, particularly theanine, while reducing catechins that cause bitterness. As a result, Gyokuro develops its signature rich umami, deep sweetness, and silky mouthfeel. The best Gyokuro is produced in regions such as Yame (Fukuoka), Uji (Kyoto), and Asahina (Shizuoka). Yame is especially famous for its Hon Gyokuro, a traditional version shaded with natural straw - a slow and labor-intensive method that yields a softer, rounder taste.
The leaves, made from high-grade cultivars like Saemidori, Okumidori, or Gokou, are carefully hand-picked and steamed, rolled, and dried into fine, glossy needles. When brewed gently at low temperature (around 50–60°C), Gyokuro releases an intensely aromatic liquor with notes of seaweed, butter, and fresh greens, combined with a sweet, savory depth and lingering aftertaste.
Gyokuro is valued not only for its flavor but also for the mindful experience it offers — a quiet, concentrated tea that represents the essence of Japanese refinement and harmony.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks quite 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 savoury taste of high-protein substances, considered to be 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 you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
Gyokuro is a refined and umami-rich tea that pairs exceptionally well with delicate, high-quality cuisine. Its deep, savory sweetness and silky texture allow it to complement subtle flavors while enhancing the overall balance of a meal. It pairs beautifully with sushi, sashimi, and sea urchin, where its soft umami mirrors the natural sweetness of the sea. Served warm or slightly cooled, Gyokuro elevates steamed white fish, scallops, or lobster, creating a refined harmony between sea and leaf. It also complements vegetable dishes such as asparagus, spinach with sesame dressing, or tofu, where its rich mouthfeel balances freshness and texture. In modern gastronomy, Gyokuro works elegantly alongside mild cheeses, creamy egg dishes, and light seafood consommés. For dessert, it matches well with white chocolate, vanilla mousse, or almond pastries, where its umami depth softens sweetness and adds dimension. Gyokuro is not only a tea but a culinary element — an expression of balance, purity, and quiet luxury on the table.
Yame, located in Fukuoka Prefecture on Kyushu Island, is one of Japan’s most renowned tea regions, celebrated for its exceptional Gyokuro and Sencha. Surrounded by mountains and nourished by the Chikugo River, Yame’s fertile basin creates a misty, humid microclimate ideal for shaded tea cultivation. The mineral-rich soil and high temperature differences between day and night allow tea leaves to develop deep umami, rich sweetness, and remarkable aromatic complexity. Yame Gyokuro, often called Hon Gyokuro when produced using natural straw shading, represents the pinnacle of Japanese tea craftsmanship. This traditional method limits sunlight gently and naturally, enhancing the concentration of amino acids that give the tea its creamy texture and elegant, lasting umami. In addition to Gyokuro, the region produces refined Sencha, Kabusecha, and Hojicha, each marked by clarity, sweetness, and a smooth, well-balanced taste that reflects Yame’s mastery of tea cultivation and processing.
ABOUT
Gyokuro is one of Japan’s most prestigious and refined green teas, often considered the pinnacle of shade-grown tea craftsmanship. The name means “Jade Dew,” referring to its brilliant emerald liquor and smooth, dew-like texture. Gyokuro differs from ordinary Sencha primarily in its cultivation method. About three weeks before harvest, the tea bushes are shaded from sunlight using straw mats or synthetic covers. This process slows photosynthesis and increases the concentration of amino acids, particularly theanine, while reducing catechins that cause bitterness. As a result, Gyokuro develops its signature rich umami, deep sweetness, and silky mouthfeel. The best Gyokuro is produced in regions such as Yame (Fukuoka), Uji (Kyoto), and Asahina (Shizuoka). Yame is especially famous for its Hon Gyokuro, a traditional version shaded with natural straw - a slow and labor-intensive method that yields a softer, rounder taste.
The leaves, made from high-grade cultivars like Saemidori, Okumidori, or Gokou, are carefully hand-picked and steamed, rolled, and dried into fine, glossy needles. When brewed gently at low temperature (around 50–60°C), Gyokuro releases an intensely aromatic liquor with notes of seaweed, butter, and fresh greens, combined with a sweet, savory depth and lingering aftertaste.
Gyokuro is valued not only for its flavor but also for the mindful experience it offers — a quiet, concentrated tea that represents the essence of Japanese refinement and harmony.
ORGANOLEPTIC
The beautiful glossy whole-leaf material looks quite 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 savoury taste of high-protein substances, considered to be 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 you try using 70 °C water and infusing tea for about 30-45 seconds each time. You will get a more gentle and sweet drink with enough multifaceted taste to enjoy.
GASTRONOMY
Gyokuro is a refined and umami-rich tea that pairs exceptionally well with delicate, high-quality cuisine. Its deep, savory sweetness and silky texture allow it to complement subtle flavors while enhancing the overall balance of a meal. It pairs beautifully with sushi, sashimi, and sea urchin, where its soft umami mirrors the natural sweetness of the sea. Served warm or slightly cooled, Gyokuro elevates steamed white fish, scallops, or lobster, creating a refined harmony between sea and leaf. It also complements vegetable dishes such as asparagus, spinach with sesame dressing, or tofu, where its rich mouthfeel balances freshness and texture. In modern gastronomy, Gyokuro works elegantly alongside mild cheeses, creamy egg dishes, and light seafood consommés. For dessert, it matches well with white chocolate, vanilla mousse, or almond pastries, where its umami depth softens sweetness and adds dimension. Gyokuro is not only a tea but a culinary element — an expression of balance, purity, and quiet luxury on the table.
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION