Gyokuro Standard

Perfect next step into the world of gyokuro. Traditionally shaded by the Nishide family in Kyoto, this tea offers deeper umami, silky sweetness, and a long, clean finish. Tastes like sweet corn, spinach, nori, and fresh butter.

Packaging:

Original pouch | 100g

Product Variants

Out of stock

We ship all over Cyprus, more details here.

Tea Character

Leaf Aroma

nori, buttered greens, pine nut

Cup Aroma

kombu broth, sweet corn, steamed spinach

Flavor

seaweed, fresh-cut grass, sugar cane, bone broth

Tea Story

In Uji, south of Kyoto, tea is grown slowly and deliberately. Fields are covered weeks before harvest, reducing sunlight and forcing the plants to shift their chemistry — producing higher levels of amino acids and less bitterness. This method, developed in the 19th century, defines gyokuro, one of Japan’s most distinctive teas.

This lot comes from Nishide Tea Farm, a producer known for careful small-batch cultivation in the Uji region. The leaves for this tea were shaded for several weeks before picking, then steamed and dried with minimal handling to preserve their structure.

Unlike sencha, gyokuro is not meant to be brisk or refreshing. It is dense, slow, and deliberate. The brewing itself reflects this — lower temperatures, longer infusions, smaller volumes. The result is a tea that behaves more like a broth than a drink, carrying a deep, savory sweetness shaped almost entirely by cultivation rather than processing.