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Green tea · Shade-grown

Gyokuro

玉露, "jade dew"

8.2/10 editor's score

Japan's most prized everyday-luxury green tea. The bushes are shaded for about three weeks before picking, which makes the leaf deep green, sweet and intensely savoury.

Shade-grownUmamiLow temperature
↓ Jump to brew guideAbout this teaCompare

Based on published sources, not yet tasted.

Dry leaf of Gyokuro, top-down

What you need

5 g leafGyokuro
100 ml water50 to 60°C
Steep 2:003 steeps
LiquorPale jade to yellow-green, sometimes slightly cloudy
Served inKyūsu and yunomi

At a glance

Japan's most prized everyday-luxury green tea.

CaffeineHigh~50 to 90 mg (varies), our estimate
Beginner fit6.5 / 10From the editor's score
HarvestLate April to MayBushes are covered for about three weeks before picking.
Pairs withWagashi and other light sweets, Plain rice crackers, Sashimi and sushiLess good with spicy food, strong coffee-flavoured desserts
Grown atHills and valleys, about 100 to 500 mYame, Fukuoka
Served inKyūsu and yunomiJapanese teapot, tall cup

About Gyokuro

What sources say about the taste

Shading boosts the amino acid L-theanine and cuts bitterness, so published notes stress umami, a thick mouthfeel and a sweet, savoury finish rather than astringency 1.

01 · Aroma

First sip

Lift the cup and smell before you drink.

02 · Taste

Middle

Let it sit on the tongue for a moment.

03 · Finish

Finish

What stays after you swallow.

Hover or tap a noteBigger image and more dots mean a stronger note.

Notes and intensities are an editor's summary of published tasting notes, not our own tasting.

Where it grows

YameFukuokaJAPAN
Main areas
Yame (Fukuoka), Uji (Kyoto), Okabe (Shizuoka) 1
Shading
About 20 days before the first harvest 1
Yame
More than 40% of gyokuro is made in Yame 1
Plant
Cultivars such as Saemidori, Okumidori, Gokou 1

More from Yame and Japan.

History and culture

Gyokuro is a 19th-century invention. It is usually credited to Yamamoto Kahei VI of the Yamamotoyama tea company, in 1835 1.

Shading techniques came from tencha, the leaf used for matcha, grown under covers in Uji since earlier centuries 1.

Editor's score

8.2/10

Weighted across six criteria: flavour 30%, heritage 20%, availability 15%, value 15%, beginners 10%, versatility 10%.

Based on published sources, not yet tasted. Rates the tea style, not a brand. How we score →

1086Flavour & complexity: 9.5Origin & heritage: 9.0Availability: 7.0Value: 7.5Beginner-friendliness: 6.5Versatility: 7.0Flavour 9.5Heritage 9.0Availability 7.0Value 7.5Beginners 6.5Versatility 7.0
Taste profile and caffeine

Profile is an editor's summary of published tasting notes, not a lab measurement or our own tasting.

Caffeine

Brewed coffee~95 mg
Gyokuro~50 to 90 mg
Black tea (average)~47 mg
Green tea (average)~28 mg

Our estimate. Shading raises caffeine in the leaf, but gyokuro is brewed with cool water in small cups, so a serving varies a lot. Per 8 fl oz (240 ml) cup. Coffee and tea averages from Mayo ClinicC.

Harvest calendar

Gyokuro is made from the first flush only, after a shading period in April. Tap a month or a season.

Cultivars and plant

Camellia sinensis var. sinensis. Japanese gyokuro uses cultivars that respond well to shade, such as Saemidori, Okumidori, Asahi and Gokou 1.

Traditional honzu shading used straw over frames. Many farms now use black synthetic cloth.

How it is made
01Shading

About 20 days under covers.

02Plucking

Tender first-flush shoots.

03Steaming

Steamed briefly to stop oxidation.

04Rolling

Rolled and shaped into fine needles.

05Drying

Dried to a stable aracha.

06Refining

Sorted and blended.

Dry leaf and liquor
Dry leafThin, deep green needles with a glossy sheen.
LiquorPale jade to yellow-green, sometimes slightly cloudy.
After steeping
Wet leafBright, soft dark-green leaves, tender enough to eat.

The colour swatch is an approximate guide, not a photograph.

Food pairings and storage

Works well

  • Wagashi and other light sweets
  • Plain rice crackers
  • Sashimi and sushi

Best avoided

  • Spicy food
  • Strong coffee-flavoured desserts

Pairings are general suggestions from the tea's style, not tested matches.

Storage

  • Airtight, opaque container, away from light, heat and smells.
  • Green tea fades fastest: aim to finish it within 3 to 6 months of opening.
  • Unopened sealed packs can go in the fridge. Let them reach room temperature before opening.
Grades and fakes

There is no official grade system. Price follows shading length, cultivar, hand picking and region. Competition teas from Yame and Uji fetch very high prices.

How to spot a poor or fake one

  1. Gyokuro should smell sweet and marine, not dusty.
  2. Dull, yellowish leaf suggests age or poor storage.
  3. Check the harvest year and buy sealed packs.
FAQ
Why so low a temperature?

Hot water pulls out bitterness and hides the umami that makes gyokuro special.

Gyokuro or kabusecha?

Kabusecha is shaded for a shorter time, so it sits between sencha and gyokuro in taste.

Can I eat the leaves?

Many people do: dress spent leaves with a little soy sauce.

Find it inGreen teasTeas from JapanYameShade-grownUmamiLow temperature

Sources

  1. Wikipedia, "Gyokuro". en.wikipedia.org/wiki/Gyokuro
  2. Wikipedia, "Japanese tea". en.wikipedia.org/wiki/Japanese_tea
  3. Mayo Clinic, "Caffeine content for coffee, tea, soda and more". www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Scores and content updated 30 Oct 2026.