Gyokuro Saemidori

Gyokuro Saemidori Green Tea

 Gyokuro Japanese Green Tea – Kagoshima, Spring Harvest 2025

What is Gyokuro

Gyokuro, literally "jade drops" or "jade dew," represents the pinnacle of excellence among Japanese green teas. This Gyokuro Saemidori green tea comes from the plantations of Kagoshima, cultivated at an altitude between 100 and 300 meters, and belongs to the April 2025 harvest, ensuring maximum freshness and superior quality. The Saemidori cultivar, whose name means "light green," is one of the most aromatic and sought-after, created in the 1990s from a cross between Yabukita and Asatsuyu. Its main characteristic is the extremely low astringency that offers a perfectly balanced flavor profile.

The Oishita-en Cultivation Method of Gyokuro Tea

The production of Gyokuro green tea follows the ancient "oishita-en" (覆下園) cultivation method, which literally means "covered garden." About 20 days before the spring harvest, the plants are shaded with bamboo or straw mats according to tradition, or with dark cloths in modern cultivation. This age-old technique, once reserved for only a few authorized growers, stimulates the production of amino acids, particularly L-theanine, increases chlorophyll content, and significantly reduces catechin formation in the leaves. The result is a sweeter Japanese Gyokuro green tea, with pronounced umami notes and less astringency compared to other green teas.

Sensory Profile of Gyokuro Saemidori

The Gyokuro Saemidori tea offers a refined and complex sensory experience. The liquor presents a light and bright green-yellow color, while the nose perceives delicate floral forest notes intertwined with sweet honey nuances and characteristic marine and iodine notes. In the mouth, Gyokuro reveals its distinctive character: the enveloping umami, particularly pronounced in the Saemidori cultivar, harmoniously blends with a natural sweetness, fresh chlorophyll vegetal notes, and a velvety texture. The reduced presence of catechins, due to the oishita-en method, gives this Gyokuro green tea a perfect balance between amino acids and polyphenols.

How to Prepare Gyokuro Green Tea

The preparation of Gyokuro requires particular attention to enhance its unique qualities. It is recommended to use water with low mineral content and, ideally, a traditional Japanese Kyusu teapot. The water temperature should be maintained between 50° and 60°C, significantly lower than other green teas, to preserve the amino acids and delicate aromatic profile. Use 1 gram of leaves per 100 ml of water and steep for 4 minutes. These precious leaves allow for multiple infusions, each revealing different nuances of the complex character of Gyokuro tea.

Preparation of Gyokuro tea:

• Water at 50°-60°
• Infusion of 2-3 minutes
• One teaspoon per cup

Caffeine and L-theanine Content in Gyokuro

Japanese Gyokuro green tea has a moderate-high caffeine content, slightly lower than Matcha but higher than most green teas. The shading according to the oishita-en method increases both caffeine and L-theanine, creating a unique balance: caffeine provides sustained energy while L-theanine promotes calm and concentration. This combination makes Gyokuro an excellent alternative to coffee, offering mental stimulation without nervousness. The reduced catechin content, compensated by the high level of amino acids, contributes to the characteristic sweet and smooth taste of this Gyokuro green tea.

History and Philosophy of Gyokuro

Japanese Gyokuro green tea embodies centuries of tradition and mastery in tea cultivation. Considered on par with Matcha among the most prized teas of Japan, Gyokuro represents the pinnacle of refinement in tea culture. The harvest occurs only once a year in spring, typically in April, when climatic conditions are optimal. Only the youngest and tenderest leaves are selected, strictly hand-picked. Each cup of this Gyokuro tea tells a story of dedication, precision, and respect for nature, elements that define the essence of the Japanese tea ceremony.

The Kagoshima Plantations and the Terroir of Gyokuro

The Kagoshima plantations, located on the island of Kyūshū in southern Japan, offer ideal conditions for cultivating Gyokuro green tea. The moderate altitude, subtropical climate with morning mists, and mineral-rich volcanic soil contribute to the unique profile of this tea. Spring in Kagoshima, with its mild temperatures and optimal humidity, allows the leaves to slowly develop all their aromatic compounds under the protective mats of the oishita-en method. This distinctive terroir gives our Gyokuro Saemidori its characteristic marine and iodine notes, typical of teas from the region.

Available Formats of Gyokuro Saemidori for Online Sale

Our Gyokuro tea is available in various sizes to meet every need: 50 grams for those who wish to discover this precious tea, 100 grams for enthusiasts, and 250 grams for true connoisseurs. You can choose between the practical tin can, which perfectly preserves the aroma and freshness of the leaves, or the recyclable paper bag for those who prioritize environmental sustainability. Each package of Gyokuro green tea is sealed to maintain the unaltered organoleptic characteristics of this extraordinary spring 2025 harvest.

Why Choose Terzaluna's Gyokuro Saemidori

Terzaluna selects only the best of Japanese green tea production. Our Gyokuro Saemidori represents absolute excellence: one of the most aromatic cultivars, sourced from the renowned Kagoshima plantations, harvested in spring 2025 to ensure maximum freshness. Cultivated according to the traditional oishita-en method with shading by mats, this Japanese Gyokuro green tea offers a perfect balance between caffeine and L-theanine content, with reduced catechins for a sweet and velvety taste. Each sip is a sensory journey into the heart of Japanese tradition, where the ancient art of shaded cultivation meets the modern pursuit of taste perfection.

Properties of Gyokuro Green Tea

Gyokuro is a green tea that, like all Japanese teas, is rich in catechins and antioxidant polyphenols. Slightly less than other teas like Matcha or Sun Rouge.
This is because shaded teas generally have fewer catechins and more amino acids, as there is less photosynthesis. In return, they have a more balanced taste.

If we've piqued your interest and you wish to discover other varieties of Japanese teas, visit our shop's dedicated section!