Gyokuro – Shading Cultivation

The Birth of Gyokuro in the Edo Period

After sencha became popular in the early Edo period, a tea merchant named Kahei Yamamoto VI from the Yamamotoyama tea house in Nihonbashi, Edo, sought to create an even higher-grade tea. In 1835, he applied the “shading cultivation” method—originally used for producing sweet herbal tea—to sencha, which led to the creation of Gyokuro.

The Meaning Behind the Name “Gyokuro”

There are several theories about the origin of the name. One suggests that during processing, Yamamoto roasted tea leaves until they curled into shapes resembling dewdrops—hence “Gyokuro,” which literally means “jade dew.” Another theory holds that the tea’s exquisite flavor was likened to “tama no tsuyu” (jewel-like dew) or “kanro” (divine sweet dew), expressing its exceptional taste.

Evolution of the Modern Gyokuro Leaf

Originally, Gyokuro leaves were round in shape. In the early Meiji era, Rihei Tsujiri, the founder of the Tsujiri tea company, refined the production method, developing the process of rolling tea into fine, needle-like leaves. His innovation became the foundation of modern Gyokuro manufacturing.

Flavor Characteristics of Gyokuro

As its name implies, Gyokuro is known for its smooth, jewel-like mouthfeel and rich sweetness. Unlike other green teas, it has almost no bitterness. This distinct taste comes from the high concentration of theanine, an amino acid responsible for umami. Through careful shading before harvest, Gyokuro retains abundant theanine, creating its mellow and elegant flavor.

Nutritional Benefits

Gyokuro is not only delicious but also rich in nutrients. It contains more than three times the vitamin C of sencha, nearly ten times the folic acid (known for supporting red blood cell production), and over ten times the potassium, which helps eliminate excess salt from the body. With its powerful antioxidants and minerals, Gyokuro stands as one of the most refined and healthful Japanese teas.