Premium Gyokuro Green Tea
The Jade Dew of Japan
Gyokuro, known as “jade dew,” stands as the pinnacle of Japanese green tea and is now available through Pick Green in Australia. This exquisite variety is celebrated for its rich, mellow flavor and profound sweetness, achieved through a meticulous shade-growing process.
At Pick Green, our Gyokuro is cultivated on the historic Sakamotoen tea farm, where rich volcanic soil and organic practices combine to create the perfect environment for tea growth. The unique two-step shading system used here enhances the natural sweetness of the tea by increasing levels of amino acids and caffeine, providing a distinct flavor profile that is both sweet and deeply umami.
The Unique Cultivation of Gyokuro
Special Growing Method
The standout quality and flavor of Gyokuro tea, now enjoyed widely across Australia, stem from its unique “Kabuse” cultivation process”. Unlike other green teas, Gyokuro is grown under shade for approximately three weeks prior to harvesting. This method reduces the rate of photosynthesis, significantly altering the chemical composition of the leaves.
By limiting exposure to sunlight, the tea plants ramp up chlorophyll production, which not only gives the leaves a deeper green color but also enhances the amino acid content, particularly L-theanine. This amino acid is responsible for Gyokuro’s renowned smooth and mellow sweetness, with none of the bitterness often found in other green teas. Furthermore, this process increases caffeine content, making Gyokuro a stimulating, yet balanced, tea experience.
Notable Varieties of Gyokuro
Each Gyokuro variety offers unique flavors and qualities, influenced by the cultivar used and regional growing conditions:
- Yabukita: The most widely cultivated tea bush in Japan, Yabukita, makes up about 75% of all tea production. For Gyokuro, Yabukita offers a balanced flavor with a classic umami taste paired with a pleasant aromatic finish.
- Okumidori: This cultivar is known for its deep, rich umami flavor and less astringency, making it ideal for producing high-quality Gyokuro. Okumidori’s leaves are thicker and retain color and nutrients effectively, contributing to the tea’s full-bodied taste.
- Haruto: A relatively new variety, Haruto is prized for its sweet and strong umami character. It is often cultivated in limited quantities, making Gyokuro from Haruto leaves a sought-after commodity among tea aficionados.
- Saemidori: A hybrid of the Asatsuyu and Yabukita cultivars, Saemidori translates to “clear green,” referring to its bright, vibrant leaf color. It is cherished for its early sprouting, mild sweetness, and less bitterness, producing a delicate and refined Gyokuro.
Health Benefits
Gyokuro is rich in catechins, particularly EGCG, a potent antioxidant that supports overall health. Regular consumption of Gyokuro can aid in stress reduction, improve mental focus, and contribute to cardiovascular health.
Why Pick Green?
At Pick Green, we pride ourselves on providing authentic Gyokuro tea directly from Sakamotoen’s skilled growers in Kagoshima to tea lovers in Australia. Our commitment to the rich heritage of Japanese tea-making ensures that each batch reflects our dedication to quality and authenticity.
Discover the pinnacle of Japanese green tea with our Gyokuro offerings. Each sip connects you to the legacy and cherished status of this unique tea among global enthusiasts.
