Gyokuro Tea

Gyokuro is a type of Japanese green tea that is grown in the shade rather than in full sun. The name “gyokuro” translates as “jewel dew” or “jade dew”. Gyokuro is considered one of the finest Japanese teas.

Gyokuro plants are shaded from the sun for several weeks while the young leaves develop in the spring. This slows the growth, allowing the tea leaves more time to develop flavor and depth. Gyokuro has less catechin (tea tannin) than other teas, resulting in a smooth, oceanic cup. It has a hearty-sweet umami flavor, a dew-like aroma, and less astringency.

Gyokuro is very high in caffeine, with 120-140 milligrams of caffeine per cup, which is more caffeine than a small cup of coffee. The long shading process contributes to the high caffeine content.

Gyokuro is often made from specialized varieties such as Asahi, Okumidori, Yamakai, and Saemidori. The limited quantity and harvest period, along with the extra labor that goes into cultivating, contribute to the price of Gyokuro.

TEA OF THE WEEK

Tenka-ichi

This week we are exploring Tenka-ichi. For years this has been our most premium regular gyokuro.

View Tenka-ichi

Tenka-ichi’s name can be translated to “the best under the heavens,” and this blend is the highest-ranking gyokuro green tea in our regular lineup.

At Ippodo Tea, our blending team (which includes our president) carefully produces each of our core gyokuro blends, ranging from our lightest, Mantoku, to our richest, Tenka-ichi. Each blend in this core lineup has a consistent character throughout the year. Finding the right gyokuro for the moment is as simple as choosing how light-bodied or rich-bodied of a tea you would like.

A shaded gyokuro field.

Gyokuro, a Refresher

This type of Japanese green tea is carefully grown under the shade, sheltered from direct sunlight. (If that sounds familiar, it’s actually the same growing method used to produce matcha tea.)

The effort of the farmers pays off in the cup, as gyokuro is known as a tea with a precious, dew-like texture. Its taste is soft, with little astringency, and an abundance of the savory taste known as umami.

Who should try Tenka-ichi?

If you’re someone who likes to enjoy tea slowly while savoring every drop and relishing its deep fragrance, Tenka-ichi could be your next favorite tea.

Gyokuro drinkers who already know and love the sublime character of rare top-shelf teas will appreciate the quality and complexity of this blend. And, they’ll be grateful that it’s available consistently throughout the year.

Those new to gyokuro may want to start instead with a less-robust blend in the medium-rich category. If Tenka-ichi is your first impression, it will certainly be a powerful one, to say the least.

View Tenka-ichi

Savor every last precious drop.

How to enjoy it?

Cold brewing gyokuro with ice and water is one of the delights we look forward to in the summer, and Tenka-ichi is one of our top picks. We like to serve it in a small glass, for a luscious, elegant (non-alcoholic) tipple, like a cold glass of daiginjo sake at happy hour.

Cold Brew Recipe

Taste Notes

Tenka-ichi has a rich body, thick texture, and a luscious, punchy umami taste. It’s a complex blend with layers that bloom and retreat interestingly during the experience. Even just one drop on the tongue will command your attention.

View Tenka-ichi

RECOMMENDED COMPARISON

Ippoen

Try comparing Tenka-ichi with Ippoen, the gyokuro just below it in our regular selection. Another premium gyokuro, Ippoen is a touch gentler and more elegant. The aftertaste is just a little lighter than the powerful fanfare of Tenka-ichi.

View Ippoen

Small Porcelain Kyusu

A special gyokuro like Tenka-ichi deserves special brewing attention. We recommend using a small kyusu teapot to effectively bring out its true richness and intoxicating fragrance. We designed this completely handmade kyusu with an artisan in Nagasaki Prefecture, working in the Hasami-yaki tradition.

View Small Porcelain Kyusu

Brewing Tips

Here are some keys to help you fully enjoy Tenka-ichi.

1. Brew with just-warm water, 140℉ (60℃) or lower. These delicate leaves release their sweetness and umami more easily when you use a less-hot water temperature.

1. Use a small amount of water and 2 tbsp of leaf. We recommend brewing a small amount of tea per infusion. 3 oz. (80 ml) can serve one to three people.

1. On the second and third infusion, use just-warm water again. But, instead of brewing for 90 seconds as with the first brew, brew for zero seconds. In other words, pour the tea out as soon as you add the water to the leaves. (The leaves have already opened up on the first brew, so they add their character to the warm water as soon as they touch it.)

To cold brew, use less than 6 oz (200 ml) ice water, and brew for 15 minutes in a small vessel. Strain and serve in a small glass. After the first cold brew, you can re-brew the same leaves a second and third time. On the second brew, go for 7 minutes, and on the third, 3 minutes will do.

HOW TO PREPARE

1. Measure the leaves

2 tbsp. (10g / 0.35oz)

2. Add hot water

60°C (140°F) 80 ml (3 oz)

Cool water to 60°C by transferring 3 times between teacups.

3. Brew

Brew for around 90 sec.

4. Serve

Pour out every last drop.

We hope you enjoy trying Tenka-ichi or another tea this week.

You can browse our full gyokuro selection and our selection of utensils recommended for gyokuro at the links below.

Browse Gyokuro

Browse Utensils

A Quick Guide to Iced Gyokuro

Gyokuro is a type of Japanese green tea with a soft texture, slight astringency, and layers of dew-like sweetness. Served ice, it’s even more soothing and refreshing: a green elixir to recover with on a scorching summer day.

Iced Gyokuro Recipe

Soft, replenishing sweetness with an invigorating green color, a glass of iced gyokuro is relaxing, especially in a heat wave. Make sure to use plenty of ice and serve right after brewing.