Gyokuro Japanese green tea – one of the most prestigious teas. This premium-grade Gyokuro stands out with an even higher level of mastery. This is a tea whose cultivation and production receives exceptional, extraordinarily meticulous attention – from the first buds of the tea plant to the final processing stage. This Gyokuro is crafted exclusively from the highest-grade harvest of master Uejima-san, where the tea plants are tended by hand, with constant monitoring of their condition and leaf maturity.
The shading process limits light exposure to the tea plants, causing the plant to produce more amino acids, especially L-theanine. This element gives the tea sweetness, smoothness, and a pronounced umami flavor. At the same time, the polyphenol content decreases – compounds that typically contribute bitterness – so Gyokuro Japanese green tea is distinguished by an exceptionally smooth, subtle texture and a deep, almost broth-like flavor. Only first-harvest leaves, called “ichibancha,” are used for this tea – the most tender, aromatic, and valuable.
Master Uejima-san is one of the most respected tea masters of Wazuka town. Uejima-san is a fifth-generation tea grower who has worked daily in the Wazuka fields for more than nine decades, nurturing his family’s traditions. His name is associated with exceptional quality, and tea enthusiasts often share stories of his dedication and mastery. Tasting his tea becomes a special experience for many.
Brewing: we recommend using 5g of leaves and steeping them in 60°C water for 30–90 seconds. The same leaves can be steeped 3–4 times, each time revealing a different flavor nuance. This is the recommended method to unlock Gyokuro’s full character, but we always encourage experimentation to find your favorite brewing balance.
Information
Taste: Rich, with sweet umami notes
Aroma: Sweet, freshly cut grass
Tea colour: Cloudy, light jade
Ingredients: Green tea
Origin:Uji, Japan
* Product appearance may slightly differ from the product photo.
Preparation guide
The taste of tea in our cup is determined by the following factors:
Preparation method:
Various tea making techniques and methods are available according to individual needs. Recommended preparation method of Yugen Tea:
Japanese preparation (3-4 infusions):
How to choose the right tea making utensils.
Tea quality: The quality of the tea leaves is not only determined by the final result of the artisan, but also by the storage conditions of the suppliers and yourself. Green Japanese tea is particularly sensitive to the environment, therefore, the recommended consumption time of this tea is quite short. To extend the expiration date, an unopened green tea package can be stored in a refrigerator. After opening the package, it is recommended to store the tea in a sun-proof package or airtight container in a cool place, as far away from moisture and odours as possible.
Water quality: Water makes up 99% of the contents of our cup of tea, so its quality is as important as the tea itself. The most suitable water for the tea is soft and as close as possible to neutral pH, with a low mineral content (50-100 mg/l). Usually, tap water in Lithuania is heavy, therefore, for best possible results, you should choose filtered or spring water. During boiling, water loses oxygen, thus it is recommended to never boil the same water more than once.
About the Master
I heard about Uejima-san teas through stories. I couldn’t leave the town of Wazuka in the Uji region without tasting the teas of one of the town’s most respected masters. Uejima-san is a fifth-generation farmer well-known in the tea world and his tea is valued and found in luxury hotels. Uejima-san is the only winner with the maximum number of points in the Kyoto Tea Tasting Competition. It is a great honour to collaborate with this master and to have his teas in the Yugen Tea collection.
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