Organic Japanese Gyokuro Green Tea

Gyokuro is the most prized leaf green tea in Japan. Grown in Japan, it features bright green leaves with marine-like shades due to its chlorophyll content and has a distinctive needle-like shape.

Gyokuro is one of the finest teas in the world and is often referred to as precious dew or jade dew.

Its infusion has a pale, dewy hue—slightly cloudy yellow-green—and offers a strong umami flavor with a rich aroma.

The finest Gyokuro comes from organic farming. Gyokuro tea leaves develop their typical bright green color with marine-like hues thanks to their high chlorophyll content and have a distinctive needle-like shape.

After infusion, the beverage takes on a pale dewy hue, a slightly cloudy yellow-green. Chlorophyll also plays another important role: it contributes to the perfect complexity of the tea’s flavor, characterized by vegetal notes and a uniquely delicate sweetness.

At first, you taste a blend of soft, slightly sweet vegetal notes, like tender, juicy spring grass warmed by the sun. Then comes the freshness of slightly more astringent and tangy notes, with a barely perceptible hint of bitterness at the finish. All of this ensures a unique and special aroma and taste with every sip, along with a refreshing aftertaste.

Gyokuro tea has a high caffeine (teine) content.

It can be enjoyed as an infusion in water, or used in the kitchen as a spice to enhance the flavor of your dishes.

At NaturaleBio, we sell and distribute organic Gyokuro green tea leaves from the first harvest.

NaturaleBio's Gyokuro green tea comes from the first harvest, which takes place in April. During this time, the tea leaves are kept in the shade, allowing them to become rich in chlorophyll. This phase is called shading, and it is essential because direct sunlight would reduce photosynthesis in the young leaf buds.

By growing in the shade, the plant produces more chlorophyll, which contributes to Gyokuro’s characteristic deep green color, as well as its delicate, sweet, and low-astringency flavor.

After harvesting, the oxidation process is stopped immediately. The leaves are steamed for no more than 2 minutes to preserve all their beneficial properties. They are then dried and passed through a machine that gives them their classic needle-like appearance.