SHADE-GROWN GREEN TEA

Gyokuro

This gyokuro offers a smooth, intense cup, rich in umami, the deep, savoury flavour characteristic of certain Japanese teas. Regarded as a premium tea in Japan, it comes from tea plants shaded for several weeks before harvest. Made from the Samidori cultivar, emblematic of the Kyoto region, this tea is produced by Jokoen Tea Farm.

Producteur: Jokoen Tea Farm
Cultivar: Samidori
Origine: Wazuka, Kyoto Prefecture, Japan
Infusion: 40 to 50 °C · ~90 sec
Mode de culture: No chemical fertilisers
Harvest: Spring 2026

Understanding the tea

What is gyokuro?

Gyokuro is a Japanese green tea whose plants are shaded for several weeks before harvest. This growing method encourages a profile rich in umami, the deep, savoury taste. Its leaves are then steamed, rolled and dried. In the cup, gyokuro often stands out for its sweetness and intensity. Its name means ‘jade dew’.

Gyokuro is a Japanese green tea that is particularly rich in L-theanine, an amino acid associated with relaxation and stress reduction. It also contains caffeine, which promotes alertness and helps maintain concentration. The combination of these two substances may encourage a state of calm attention without necessarily causing drowsiness.

Brewing

Brewed well,
enjoyed more.

Japanese tea is usually brewed in small amounts, over several infusions with the same leaves.

When an infusion is ready, empty the teapot completely into the cups or a jug each time. The leaves no longer sit in water and are ready for the next infusion.

How to brew

Gyokuro

SHADED GREEN TEA

Water: 40 to 50 °C
Time: ~90 sec
Dosage: ~5 gfor 50 ml

And then

Subsequent infusions

Keep the leaves from the previous infusion. Use water slightly hotter than for the previous infusion.

+5 to 10 °C~10 to 20 sec

Use soft water

Low-mineral water, spring or filtered, preserves the finesse of the aromas. Hard water flattens the umami and sharpens the astringency.

Storing your tea

Keep your tea in an airtight container, away from light, strong odours and moisture.

The cultivar

Samidori.

A Kyoto cultivar for shaded teas

Samidori is a cultivar associated with Kyoto Prefecture, valued for the sweetness and umami it can offer. It is used in particular for gyokuro and tencha, which is ground to make matcha. In these teas, grown in the shade before harvest, it can develop a smooth texture and a pleasing presence on the palate.

The producer

Jokoen Tea Farm.

Wazuka, Kyoto

“A moment of respite in the middle of a busy everyday life”

Jokoen (上香園) is a family-run tea farm in Wazuka, Kyoto Prefecture. Today it is led by Fumitoshi Okada, the fifth generation of tea producers, continuing a focus on leaf quality, craftsmanship and consistency in the tea they produce.

Fumitoshi Okada describes his approach this way: “I make tea every day in the hope of offering a moment of respite in the middle of a busy everyday life, even if only for a brief instant.” The idea of tea finding a place in everyday life closely reflects the attention ASADORI gives to the moment of tasting.

ASADORI has selected four teas from Jokoen for its selection: Gyokuro, Hojicha, Kukicha and Genmaicha.

In 2021, Jokoen received a silver medal for its Tokujo Hojicha and a bronze medal for its Hoji Genmaicha at the Japanese Tea Selection Paris competition.

The origin

Wazuka.

Wazuka, Kyoto Prefecture, Japan

Wazuka lies in the south of Kyoto Prefecture, Japan. It is an important area for the production of Uji tea, whose origin extends beyond the city of Uji.

On its hills, cultivars, growing methods and leaf processing give rise to teas with varied characters. This is where ASADORI chose the teas for its first selection.

Récolte: Spring 2026

To compare

Other characters.

SENCHA

€10,00

SUN-GROWN GREEN TEA

Vegetal · Balanced · Fresh

HOJICHA

€6,90

ROASTED GREEN TEA

Roasted · Warm · Smooth

MATCHA

Dès €28,90

STONE-MILLED GREEN TEA

Vegetal · Umami · Creamy

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Gyokuro

What is gyokuro?