GYOKURO UMAKA GREEN TEA

Gyokuro is one of the most prestigious styles of Japanese green tea, distinguished by an unusually long period of shading before harvest. Our 2026 Gyokuro is made from the Gokou cultivar, one of the traditional Kyoto cultivars particularly well suited to Gyokuro and Matcha production.

The tea bushes were shaded for 23 days before harvesting, with the harvest taking place on May 16, 2026, in Ujitawara, Kyoto. By limiting sunlight during the final weeks of growth, the plant retains more of its naturally occurring amino acids, particularly L-theanine, while developing less of the bitterness and astringency associated with catechins. The result is Gyokuro's characteristic deep umami, sweetness and exceptionally smooth texture.

Gokou is particularly valued for its ability to express the distinctive character of shaded tea. In this year's harvest, the cultivar comes through especially clearly: expect intense umami, natural sweetness, a deep vegetal character and a lingering, savoury finish, with very little bitterness. Gokou is considered one of Kyoto's signature cultivars and is especially appreciated for its umami and fragrance.

After harvesting, the tea was processed into Aracha in May and received its final processing in July 2026.

For Gyokuro, preparation is particularly important. Rather than using the higher temperatures typical of Sencha, we recommend a Shiboridashi and a low brewing temperature to emphasise the tea's sweetness and umami.

Brewing recommendation

3 g / 60 ml

1st steep — 50°C / 90 sec
2nd steep — 60°C / 90 sec
3rd steep — 70°C / 120 sec
4th steep — 80°C / 180 sec

Origin: Ujitawara, Kyoto, Japan
Cultivar: Gokou
Harvest: 16 May 2026
Shading: 23 days
Final processing: July 2026