GYOKURO
"JADE DEW"
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Gyokuro is one of the most refined and high-grade green teas from Japan, produced through an extended shading process before harvest. By limiting sunlight exposure for several weeks, the tea develops a high concentration of amino acids, resulting in a deep umami profile with minimal astringency. This method creates a tea defined by richness, softness, and a highly controlled, elegant structure. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Uji, Kyoto, Japan
Gyokuro is one of the most refined and high-grade green teas from Japan, produced through an extended shading process before harvest. By limiting sunlight exposure for several weeks, the tea develops a high concentration of amino acids, resulting in a deep umami profile with minimal astringency. This method creates a tea defined by richness, softness, and a highly controlled, elegant structure. MORE
AROMA
Grassy, seaweed
TASTE
Umami, baked seeds
CULTIVAR: Gokō
HARVEST: Spring (Shincha), 2025
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
ABOUT
Gyokuro is one of the most refined categories of Japanese green tea, produced in Japan and defined by an extended shading period before harvest. Tea bushes are typically covered for several weeks, significantly reducing sunlight exposure and altering the biochemical composition of the leaves. This process leads to a high concentration of amino acids, particularly L-theanine, while limiting the development of catechins, resulting in a tea with pronounced umami and minimal astringency.
The production of Gyokuro follows the standard Japanese green tea process, where freshly harvested leaves are steamed to halt oxidation, then carefully rolled and dried to achieve their characteristic needle-like shape. The key distinction lies in the prolonged shading stage, which requires precise control of timing, light reduction, and airflow. This level of cultivation management, combined with careful processing, allows the tea to develop a dense, smooth, and highly refined profile.
Gyokuro occupies a prestigious position within Japanese tea culture and is often associated with high-grade production and specialized preparation methods. Due to its intensity and concentration, it is typically brewed at lower temperatures and with higher leaf-to-water ratios to fully express its depth. The result is a tea that emphasizes texture, umami richness, and a controlled, elegant structure, making it one of the most distinctive expressions of Japanese green tea.
We are proud to present Hon Gyokuro, the most traditional and strict form of Gyokuro production. The key distinction lies in the shading method, where instead of modern synthetic coverings, natural materials such as straw and reed screens are used. This approach requires significantly more labor and precision, as the shading is applied gradually in layers, allowing careful control of light exposure. This traditional approach creates a different microclimate around the tea plants, allowing for a slower and more natural development of the leaves. As a result, Hon Gyokuro is typically associated with a deeper, more integrated umami, softer texture, and a more complex and refined aromatic profile. It is considered a benchmark of craftsmanship within high-grade Japanese tea production.
TERROIR
This Hon Gyokuro is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by a combination of river valleys, gently sloping hills, and a humid climate, creating stable conditions for slow and controlled tea plant development. Frequent morning mists and high humidity help protect the leaves from direct sunlight, supporting the accumulation of amino acids essential for shaded teas.
The soils in Uji are typically well-drained and moderately fertile, allowing for balanced plant growth without excessive vigor. This contributes to the density and structure of the leaves, which is particularly important for extended shading cultivation. The natural environment supports a steady development cycle, enhancing both the texture and aromatic complexity of the final tea. Microclimate plays a decisive role, especially in the production of Hon Gyokuro. The combination of natural fog, diffused sunlight, and carefully controlled shading creates optimal conditions for increasing L-theanine levels while limiting catechin formation. This balance is directly reflected in the cup as a deep, integrated umami, minimal astringency, and a smooth, concentrated texture.
Another important aspect is the long-standing interaction between terroir and human technique. Uji producers have refined shading methods, harvest timing, and leaf selection over generations, aligning cultivation practices precisely with local environmental conditions. This integration ensures that the tea expresses both the depth of its origin and the highest level of traditional craftsmanship.
ORGANOLEPTICS
The dry leaf is fine and needle-like, with a deep, насыщенный green tone and a soft natural sheen, reflecting careful rolling and extended shading. The aroma of the dry leaves is rich and concentrated, with notes of steamed greens, marine nuances, and a pronounced sweet umami depth. In a preheated teapot, the tea opens slowly from the first infusion, releasing a dense and layered aromatic profile, where deep vegetal tones are supported by creamy, almost buttery accents. As the leaves continue to unfold during brewing, the aroma becomes more integrated and refined, combining marine freshness with a smooth, сладковатый undertone.
The aroma of the liquor is intense yet soft, with a harmonious combination of deep umami, gentle marine notes, and a clear underlying sweetness. The taste is full-bodied and highly concentrated, with a thick, almost velvety texture. From the first sip, a pronounced umami dominates, gradually unfolding into a rounded sweetness with extremely low astringency and a smooth, enveloping mouthfeel. The aftertaste is long and persistent, with a deep, savory-sweet impression and a subtle cooling sensation that remains on the palate. In the empty cup after drinking, a rich, sweet and slightly marine aroma remains, leaving a deep and refined final impression.
GASTRONOMY
Hon Gyokuro offers exceptional gastronomic potential due to its high concentration of umami, dense texture, and refined aromatic depth. Its profile allows it to function not only as a beverage pairing but also as a precise culinary component, particularly in contexts where intensity and purity of flavor are essential. The tea can be used in small quantities to enhance broths, sauces, and infusions, adding a structured umami layer without introducing heaviness.
In pairing, it works especially well with high-quality seafood such as sashimi, uni, and delicate shellfish, where its deep umami amplifies natural sweetness and texture. It also complements refined dishes based on tofu, lightly prepared white fish, and minimalistic vegetable compositions, where clarity and balance are central. In a contemporary gastronomic setting, Hon Gyokuro can be paired with soft dairy elements and low-sugar desserts, creating contrast through its savory-sweet character.
This tea is particularly effective when brewed at low temperatures, emphasizing its softness, sweetness, and viscosity. It can also be explored in cold extraction, where the profile becomes smoother and more rounded, revealing subtle sweetness and depth. Served chilled or in concentrated form, it delivers a unique and highly refined experience, making it suitable for high-end tasting menus and modern tea-based gastronomy.
Gyokuro is one of the most refined categories of Japanese green tea, produced in Japan and defined by an extended shading period before harvest. Tea bushes are typically covered for several weeks, significantly reducing sunlight exposure and altering the biochemical composition of the leaves. This process leads to a high concentration of amino acids, particularly L-theanine, while limiting the development of catechins, resulting in a tea with pronounced umami and minimal astringency.
The production of Gyokuro follows the standard Japanese green tea process, where freshly harvested leaves are steamed to halt oxidation, then carefully rolled and dried to achieve their characteristic needle-like shape. The key distinction lies in the prolonged shading stage, which requires precise control of timing, light reduction, and airflow. This level of cultivation management, combined with careful processing, allows the tea to develop a dense, smooth, and highly refined profile.
Gyokuro occupies a prestigious position within Japanese tea culture and is often associated with high-grade production and specialized preparation methods. Due to its intensity and concentration, it is typically brewed at lower temperatures and with higher leaf-to-water ratios to fully express its depth. The result is a tea that emphasizes texture, umami richness, and a controlled, elegant structure, making it one of the most distinctive expressions of Japanese green tea.
We are proud to present Hon Gyokuro, the most traditional and strict form of Gyokuro production. The key distinction lies in the shading method, where instead of modern synthetic coverings, natural materials such as straw and reed screens are used. This approach requires significantly more labor and precision, as the shading is applied gradually in layers, allowing careful control of light exposure. This traditional approach creates a different microclimate around the tea plants, allowing for a slower and more natural development of the leaves. As a result, Hon Gyokuro is typically associated with a deeper, more integrated umami, softer texture, and a more complex and refined aromatic profile. It is considered a benchmark of craftsmanship within high-grade Japanese tea production.
TERROIR
This Hon Gyokuro is produced in the Uji area of Kyoto Prefecture, one of the most historically significant tea-growing regions in Japan. The region is defined by a combination of river valleys, gently sloping hills, and a humid climate, creating stable conditions for slow and controlled tea plant development. Frequent morning mists and high humidity help protect the leaves from direct sunlight, supporting the accumulation of amino acids essential for shaded teas.
The soils in Uji are typically well-drained and moderately fertile, allowing for balanced plant growth without excessive vigor. This contributes to the density and structure of the leaves, which is particularly important for extended shading cultivation. The natural environment supports a steady development cycle, enhancing both the texture and aromatic complexity of the final tea. Microclimate plays a decisive role, especially in the production of Hon Gyokuro. The combination of natural fog, diffused sunlight, and carefully controlled shading creates optimal conditions for increasing L-theanine levels while limiting catechin formation. This balance is directly reflected in the cup as a deep, integrated umami, minimal astringency, and a smooth, concentrated texture.
Another important aspect is the long-standing interaction between terroir and human technique. Uji producers have refined shading methods, harvest timing, and leaf selection over generations, aligning cultivation practices precisely with local environmental conditions. This integration ensures that the tea expresses both the depth of its origin and the highest level of traditional craftsmanship.
ORGANOLEPTICS
The dry leaf is fine and needle-like, with a deep, насыщенный green tone and a soft natural sheen, reflecting careful rolling and extended shading. The aroma of the dry leaves is rich and concentrated, with notes of steamed greens, marine nuances, and a pronounced sweet umami depth. In a preheated teapot, the tea opens slowly from the first infusion, releasing a dense and layered aromatic profile, where deep vegetal tones are supported by creamy, almost buttery accents. As the leaves continue to unfold during brewing, the aroma becomes more integrated and refined, combining marine freshness with a smooth, сладковатый undertone.
The aroma of the liquor is intense yet soft, with a harmonious combination of deep umami, gentle marine notes, and a clear underlying sweetness. The taste is full-bodied and highly concentrated, with a thick, almost velvety texture. From the first sip, a pronounced umami dominates, gradually unfolding into a rounded sweetness with extremely low astringency and a smooth, enveloping mouthfeel. The aftertaste is long and persistent, with a deep, savory-sweet impression and a subtle cooling sensation that remains on the palate. In the empty cup after drinking, a rich, sweet and slightly marine aroma remains, leaving a deep and refined final impression.
GASTRONOMY
Hon Gyokuro offers exceptional gastronomic potential due to its high concentration of umami, dense texture, and refined aromatic depth. Its profile allows it to function not only as a beverage pairing but also as a precise culinary component, particularly in contexts where intensity and purity of flavor are essential. The tea can be used in small quantities to enhance broths, sauces, and infusions, adding a structured umami layer without introducing heaviness.
In pairing, it works especially well with high-quality seafood such as sashimi, uni, and delicate shellfish, where its deep umami amplifies natural sweetness and texture. It also complements refined dishes based on tofu, lightly prepared white fish, and minimalistic vegetable compositions, where clarity and balance are central. In a contemporary gastronomic setting, Hon Gyokuro can be paired with soft dairy elements and low-sugar desserts, creating contrast through its savory-sweet character.
This tea is particularly effective when brewed at low temperatures, emphasizing its softness, sweetness, and viscosity. It can also be explored in cold extraction, where the profile becomes smoother and more rounded, revealing subtle sweetness and depth. Served chilled or in concentrated form, it delivers a unique and highly refined experience, making it suitable for high-end tasting menus and modern tea-based gastronomy.
JAPANESE TEA
Explore more Japanese classic teas from the AN SHIM TEA Collection.