Gyokuro Premium Shade-Grown Japanese Green Tea
Uji, Kyoto Prefecture — gyokuro technique developed 1830s; Uji remains primary production region
Gyokuro (玉露, jade dew) is Japan's most expensive green tea — grown under 90% shade for the final 3 weeks before harvest, which dramatically increases L-theanine amino acids (creating profound umami and sweetness) while reducing catechins (bitterness) and increasing chlorophyll (deep green color). The shading transforms the flavor profile entirely: gyokuro has almost no bitterness, extraordinary umami sweetness, oceanic mineral notes, and a fragrance unlike any other tea. Brewing requires extremely cool water (50-60°C) and short steep (90 seconds). The used leaves (ochadashi) after brewing are seasoned with soy and eaten as a salad.