Gyokuro is the premium Japanese green tea grown in shade before harvest. Tea growers cover the plants for about 20 days, limiting sunlight during the growth of the first flush before the leaves are picked.
Shading changes the plant’s chemistry and flavor. It helps preserve more L-theanine, an amino acid associated with gyokuro’s pronounced savory umami, while reducing some catechin-related bitterness and astringency. The leaves also develop more chlorophyll, producing gyokuro’s deep green appearance. The covering may use reed screens, straw, or synthetic shading nets.
After picking, gyokuro is processed much like sencha: the leaves are steamed, rolled, and dried. It is usually brewed with cooler water—roughly 40–70°C—often using a relatively high leaf-to-water ratio. This careful preparation helps draw out sweetness and umami rather than harsh bitterness.
Gyokuro’s name means “jewel dew” or “jade dew.” It is associated with regions including Fukuoka, Kyoto, and Mie. Matcha is also shade-grown, but it is processed into powder; tencha is the leaf material used to make matcha.