Gyokuro, often referred to as the “jewel of teas,” is celebrated globally for its rich umami flavor and deep, verdant color. But where does this exquisite tea originate, and what makes its production so unique? In this article, we explore the historic tea gardens of Japan to uncover the origins of Gyokuro.

The Birthplace of Gyokuro

Gyokuro’s roots can be traced back to the early 19th century in the Uji region of Kyoto, a place revered as the heart of Japanese tea culture. This region began cultivating tea as early as the 14th century, and over time, it has perfected the techniques that define premium Japanese teas today.

Uji’s distinct climate features misty, cool temperatures combined with rich, well-drained soil—a perfect blend for cultivating the unique Camellia sinensis var. sinensis plants used for Gyokuro. The natural fog acts as a natural form of shade, slowing leaf growth and creating an ideal environment for these plants to develop their deep flavors.

The development of Gyokuro as a distinct type of shaded green tea is credited to the innovative techniques introduced by Yamamoto Kahei in 1835. Yamamoto experimented with covering tea plants with bamboo and straw to block sunlight, a practice inspired by similar methods used in Uji since the 16th century for growing tencha, the precursor to matcha. This process intensified the chlorophyll level and reduced the tannin, giving Gyokuro its characteristic rich and mellow sweetness.

The history of Gyokuro is also intertwined with the cultural aspects of tea in Japan. The tea’s development was influenced by the rise of the tea ceremony, which emphasized quality and refinement—principles that are central to the production of Gyokuro. As a result, Gyokuro is not just a beverage but a cultural symbol, representing the pinnacle of Japanese craftsmanship in tea production.

Today, Uji continues to be synonymous with high-quality Gyokuro, and the region takes pride in maintaining the traditional methods while also embracing modern techniques to enhance the tea’s unique characteristics.

The Art of Shade Growing

Unlike other green teas, Gyokuro is cultivated under shade for approximately three weeks before harvesting. This critical process reduces the rate of photosynthesis, significantly altering the chemical composition of the leaves. The result is an increase in chlorophyll, which enhances the tea’s vibrant color and boosts levels of L-theanine, an amino acid responsible for Gyokuro’s distinctive sweet and umami flavor profile.

Harvesting with Precision

The harvesting of Gyokuro is as much an art as it is a science. Only the youngest, most tender leaves are handpicked with extreme care to preserve their quality and flavor. This labor-intensive process ensures that each leaf maintains its integrity from the garden to the cup.

Steeping Gyokuro: A Ritual of Its Own

Steeping Gyokuro requires precise temperature control and timing to unleash its optimal flavor. Typically, it is brewed at a lower temperature than most teas, around 60 degrees Celsius, and steeped for a shorter period, making the brewing process both a ritual and a skill.

Visiting the tea gardens where Gyokuro is produced offers not just a glimpse into the meticulous care and traditional practices involved but also connects us to the cultural heritage of Japanese tea making. Whether you are a seasoned tea connoisseur or a curious novice, understanding the origins and cultivation of Gyokuro enriches every sip.

Ready to experience the lush flavor of Gyokuro for yourself? Visit our shop to select from our curated collection of Gyokuro teas, sourced directly from Japan’s finest tea gardens.