GYOKURO
JADE DEW
GREEN TEA
★ ORGANIC FARMING
Kirishima, Kagoshima, Kyushu, Japan
Gyokuro "Jade Dew" is Japan’s finest shade-grown green tea, celebrated for its rich umami, silky texture, and vibrant jade-green infusion. Grown under carefully controlled shading, it develops a delicate sweetness and profound depth, making it a luxurious choice for contemplative tea moments. 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 (Shincha), 2023
GREEN TEA
★ ORGANIC FARMING
Kirishima, Kagoshima, Kyushu, Japan
Gyokuro "Jade Dew" is Japan’s finest shade-grown green tea, celebrated for its rich umami, silky texture, and vibrant jade-green infusion. Grown under carefully controlled shading, it develops a delicate sweetness and profound depth, making it a luxurious choice for contemplative tea moments. 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 (Shincha), 2023
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 the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
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 the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
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
ABOUT
Gyokuro is often regarded as the pinnacle of Japanese green tea craftsmanship, and Gyokuro from Kirishima exemplifies this tradition with rare clarity and grace. Grown in the remote volcanic highlands of Kagoshima Prefecture, this shade-cultivated tea is a harmonious balance of rich umami, gentle sweetness, and aromatic depth. “Gyokuro”, meaning “jade dew,” refers to the tea’s emerald-green infusion and its status as a dew-like distillation of early spring vitality. Unlike standard sencha, Gyokuro is grown under shade for approximately three weeks before harvest, a method that reduces photosynthesis and concentrates amino acids, particularly L-theanine, in the leaves. The result is a cup of deep complexity and tranquility: sweet, savory, and smooth. In the hands of artisanal growers in Kirishima, this shading technique is applied with care and precision, yielding a luxurious and honest tea, a pure reflection of its place and process.
ORIGIN
Kirishima, located in Kagoshima Prefecture on the southern island of Kyushu, is a region of volcanic soil, cool mountain mists, and abundant springwater. This terroir lends itself to the cultivation of deeply expressive teas. The volcanic activity in the region has created mineral-rich soils that support healthy, vigorous tea plants, while the elevation and climate help slow growth, intensifying the concentration of aromatic compounds. Producers in Kirishima are known for their small-scale, low-intervention approach to tea farming. Many, including those behind this Gyokuro, follow organic or natural farming principles, avoiding synthetic fertilizers and pesticides to allow the land’s natural ecosystem to thrive. Shading structures—often made from rice straw or black mesh—are carefully erected to control light exposure without stifling airflow, a crucial detail in maintaining leaf health and aroma. The Gyokuro harvested here is often made from traditional cultivars like Yabukita, Saemidori, or Asatsuyu, each selected for its ability to capture and express the soft Umami and sweetness that define this esteemed style. This Gyokuro was made by blending Yabukita and Okumidori cultivars to achieve a more balanced and deep taste.
ORGANOLEPTIC
The dry leaf of Kirishima Gyokuro is thin, needle-like, and glossy. It has a deep forest-green hue and a subtle aroma of sweet seaweed, pine resin, and nori. The appearance is precise and lustrous, a testament to careful hand-selection and skillful processing.
When infused at low temperatures (typically around 50–60°C), the liquor is a vibrant, slightly opaque jade-green, thick with amino-rich saturation. The aroma opens with notes of steamed spinach, kombu, and fresh edamame, followed by faint traces of yuzu zest and garden herbs. The tea is luxuriantly smooth on the palate, with a silky, almost brothy texture. It opens with a burst of umami, rich and rounded, quickly transitioning into mellow sweetness reminiscent of buttered young corn and sweet peas. Underlying mineral notes suggest springwater and damp stone, while a gentle vegetal tone—like blanched zucchini or snow pea—grounds the experience in seasonality. The aftertaste is lingering and elegant, leaving a sweet, cooling impression and a persistent salivation that invites the next sip. The empty cup reveals an aroma of toasted rice, wakame, and faint florals, like honeysuckle or spring clover. Kirishima Gyokuro is a tea of ceremony and quiet depth—best enjoyed slowly, with intention and reverence. It is a sensory indulgence and a distilled expression of time, place, and craft.
GASTRONOMY
This tea is an excellent aperitif before a meal and a delightful alternative to wine. It can be prepared using traditional brewing methods or through cold brewing. For cold brewing, infuse the tea in cold water for 1.5 to 3 hours. The resulting brew is light, delicate, yet remarkably rich. Its sweet flavor and umami notes harmonize beautifully with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with savory or sweet dishes to discover your ideal pairing. This tea complements various foods thanks to its complex and intense flavor profile. You can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
Gyokuro is often regarded as the pinnacle of Japanese green tea craftsmanship, and Gyokuro from Kirishima exemplifies this tradition with rare clarity and grace. Grown in the remote volcanic highlands of Kagoshima Prefecture, this shade-cultivated tea is a harmonious balance of rich umami, gentle sweetness, and aromatic depth. “Gyokuro”, meaning “jade dew,” refers to the tea’s emerald-green infusion and its status as a dew-like distillation of early spring vitality. Unlike standard sencha, Gyokuro is grown under shade for approximately three weeks before harvest, a method that reduces photosynthesis and concentrates amino acids, particularly L-theanine, in the leaves. The result is a cup of deep complexity and tranquility: sweet, savory, and smooth. In the hands of artisanal growers in Kirishima, this shading technique is applied with care and precision, yielding a luxurious and honest tea, a pure reflection of its place and process.
ORIGIN
Kirishima, located in Kagoshima Prefecture on the southern island of Kyushu, is a region of volcanic soil, cool mountain mists, and abundant springwater. This terroir lends itself to the cultivation of deeply expressive teas. The volcanic activity in the region has created mineral-rich soils that support healthy, vigorous tea plants, while the elevation and climate help slow growth, intensifying the concentration of aromatic compounds. Producers in Kirishima are known for their small-scale, low-intervention approach to tea farming. Many, including those behind this Gyokuro, follow organic or natural farming principles, avoiding synthetic fertilizers and pesticides to allow the land’s natural ecosystem to thrive. Shading structures—often made from rice straw or black mesh—are carefully erected to control light exposure without stifling airflow, a crucial detail in maintaining leaf health and aroma. The Gyokuro harvested here is often made from traditional cultivars like Yabukita, Saemidori, or Asatsuyu, each selected for its ability to capture and express the soft Umami and sweetness that define this esteemed style. This Gyokuro was made by blending Yabukita and Okumidori cultivars to achieve a more balanced and deep taste.
ORGANOLEPTIC
The dry leaf of Kirishima Gyokuro is thin, needle-like, and glossy. It has a deep forest-green hue and a subtle aroma of sweet seaweed, pine resin, and nori. The appearance is precise and lustrous, a testament to careful hand-selection and skillful processing.
When infused at low temperatures (typically around 50–60°C), the liquor is a vibrant, slightly opaque jade-green, thick with amino-rich saturation. The aroma opens with notes of steamed spinach, kombu, and fresh edamame, followed by faint traces of yuzu zest and garden herbs. The tea is luxuriantly smooth on the palate, with a silky, almost brothy texture. It opens with a burst of umami, rich and rounded, quickly transitioning into mellow sweetness reminiscent of buttered young corn and sweet peas. Underlying mineral notes suggest springwater and damp stone, while a gentle vegetal tone—like blanched zucchini or snow pea—grounds the experience in seasonality. The aftertaste is lingering and elegant, leaving a sweet, cooling impression and a persistent salivation that invites the next sip. The empty cup reveals an aroma of toasted rice, wakame, and faint florals, like honeysuckle or spring clover. Kirishima Gyokuro is a tea of ceremony and quiet depth—best enjoyed slowly, with intention and reverence. It is a sensory indulgence and a distilled expression of time, place, and craft.
GASTRONOMY
This tea is an excellent aperitif before a meal and a delightful alternative to wine. It can be prepared using traditional brewing methods or through cold brewing. For cold brewing, infuse the tea in cold water for 1.5 to 3 hours. The resulting brew is light, delicate, yet remarkably rich. Its sweet flavor and umami notes harmonize beautifully with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. You can experiment with savory or sweet dishes to discover your ideal pairing. This tea complements various foods thanks to its complex and intense flavor profile. You can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
Check out our Gyokuro "Jade Dew" video review in 4K!
Gyokuro "Jade Dew" by AN SHIM TEA
4K Timelapse Video
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION