Images are for illustration only: as our tea is a purely natural product, its appearance may vary.
Sencha Gyokuro
Shadow that gives depth
Green tea
Unoxidized
Japan, Kyoto, Uji
Single origin
0-5%
Oxidation
Product line Connaisseur
An exceptional Japanese green tea with an intense, layered character. Sencha Gyokuro stands out for its deep umami, gentle sweetness, and powerful concentration that remains refined and rounded.
Before harvest, the tea plants are shaded for weeks. This slows growth and increases chlorophyll and amino acids in the leaf, resulting in signature umami depth and a velvety-smooth texture.
incl. VAT
The Power of Shadow
Gyokuro literally means “jade dew”, referring to the deep, saturated green of the leaf. Before harvest, the tea plants are shaded for several weeks, slowing growth and shifting the plant’s inner balance.
With limited sunlight, amino acid levels rise while bitterness is reduced. The result is a tea marked by pronounced umami, gentle sweetness, and a velvety texture. Sencha Gyokuro brings this concentration together with clarity — intense, yet never heavy.
In the cup, the tea feels quiet and deep. Flavours unfold slowly, recalling seaweed, broth, and young leaves. This is not a tea for distraction, but for focus: compact, refined, and precise, shaped by shadow and patience.
Simple brewing ritual
Relaxed, accessible and ideal for a large mug or teapot.
Temperature
75-80°C
Amount
2-3 gram
Water
250 ml
Time
1-3 minutes
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1
Preheat your teapot with hot water.
-
2
Add 2-3 grams of tea leaves to the pot.
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3
Pour water at 75-80°C over the leaves. (Let boiling water cool first)
-
4
Let it steep for 1-3 minutes.
Japanese brewing method
The "Method of Precision." Carefully tuned temperature and timing bring clarity and umami to every infusion.
Temperature
50-60°C
Amount
6-8 gram
Water
60-90 ml
Time
90-120 sec.
Rinse
No
Tea vessel
Hohin
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1
Preheat your Hohin well.
-
2
Fill the Hohin with dry leaves (6-8g).
-
3
1st infusion: 50-60°C, 90-120 seconds. Pour out.
-
4
2nd infusion: 20 seconds. 3rd–4th infusion: increase the infusion time by 10-15 seconds each time.
Terroir: Kyoto, Uji, Japan
Region: Kyoto, Uji, Japan
Altitude: 100-300 m
Cultivar: Yabukita
Harvest time: May
Also known as: Gyokuro
