Japanese tea glossary
Gyokuro
Short answer: gyokuro is a Japanese leaf green tea. Tea plants are shaded before harvest, then the shoots are steamed, rolled and dried. It is not a powdered tea. Gyokuro is often sought for pronounced umami and restrained astringency.
Cultivation and processing
In its Uji Tea description, Japan’s Ministry of Agriculture, MAFF, describes more than twenty days of shading. A national report published in June 2026 uses roughly twenty days. This is a reference, not a fixed rule for every producer. Shading intensity, cultivar, harvest and processing can all change the finished tea.
After harvest, the leaves are steamed to halt enzymatic oxidation, then rolled and dried. This distinguishes gyokuro from matcha, which is made by grinding tencha.
Brewing and reading a product sheet
The MAFF brewing guide suggests water around 50 to 60°C and a relatively long infusion, about 150 seconds, to foreground umami. These are starting points. Follow the producer’s instructions first because dose, leaf size and intended style vary.
The word “gyokuro” alone does not certify region, cultivar, harvest or quality. Check the stated origin, producer, date, shading method and brewing advice. Strong umami is not evidence of a health benefit.
Official sources
- MAFF, Uji Tea, cultivation and processing
- MAFF, tea situation report, June 2026
- MAFF, Japanese tea brewing guide
Sources checked 13 July 2026.
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Last review
Definition checked 13 July 2026.