Gyokuro (玉露)
The most shaded of the steamed teas, grown under cover for roughly three weeks or more before picking.
| Water temperature | 50-60 °C |
|---|---|
| Steeping | 2-3 min |
| Caffeine (relative) | Higher |
| Growing / making | Shaded 20+ days |
| Taste | Deep savoury (umami) flavour, low astringency |
About Gyokuro
Small amounts of warm — not hot — water bring out its concentrated flavour. The spent leaves are soft enough that in Uji they are sometimes eaten with ponzu after brewing.
Brewing point
Use water at 50-60 °C and steep for 2-3 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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