Gyokuro (Japanese: , "jade dew") is a type of shaded green tea from Japan. It differs from the standard sencha (a classic unshaded green tea) in being grown under the shade rather than the full sun.[1] The name "gyokuro" translates as "jewel dew" (or "jade dew").[2] While most sencha is from the Yabukita (薮北) cultivar of Camellia sinensis, gyokuro is often made from a specialized variety such as Asahi, Okumidori, Yamakai, and Saemidori.


Other names玉露, jewel dew / jade dew / pearl dew / precious dew

Quick descriptionOne of the highest grades of Japanese tea.


Gyokuro steeped at 60° Celsius for 90 seconds

Though it is categorized as a type of sencha according to production methods, gyokuro cultivation differs from other sencha teas. Gyokuro tea leaves are shielded from the sun for at least 20 days[1] before being harvested. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase, which yields a sweet flavour.[3] The tea also gains a distinct aroma from the covering process.


Gyokuro is one of the most expensive types of sencha available in Japan.[1] The name was originally the product name of the tea made by Yamamotoyama. The tea was first discovered by Yamamotoyama's sixth owner, Yamamoto Kahei, in 1835 (Tenpō year 6).[4] The process was completed by another manufacturer at the start of the Meiji period.

More than 40% of gyokuro is produced in Yame, and in the national tea jury in August 2007, Yamecha held all the ranking positions from first to 26th as the best gyokuro.[5]

See also


  1. "Gyokuro".
  2. "ぎょくろ", Wiktionary, 2018-10-16, retrieved 2022-10-26
  3. "Components of Gyokuro| IPPODO". Archived from the original on October 2022.{{cite web}}: CS1 maint: unfit URL (link)
  4. "Gyokuro tea".
  5. Result of 2007 National Tea Jury Archived May 15, 2011, at the Wayback Machine (in Japanese)
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