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Gyokuro is considered to be the most sought after leaf tea in Japan, and there are a few different reasons for this. The first is of course the unique flavor of Gyokuro tea. The flavor of gyokuro can be described as sweet, savory, brothy, salty and even seaweedy, sometimes all at once. This comes from the strong presence of amino acids in the gyokuro, which is unrivaled in the world of Japanese green tea.

This strong presence comes from the unique methods used to produce gyokuro tea. The labor intensive production is another reason why Gyokuro is so sought after, but it is crucial for creating this trademark sweet and savory flavor gyokuro is known for. To produce this tea, the farmer needs to cover the tea plants in a type of netting called “kabuse” for a minimum of 3 weeks before the harvest. When the tea plant is cut off from sunlight, it completely alters the chemical composition of the leaf.


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