Premium Japanese Ceremonial Yame Gyokuro Matcha Green Tea Powder

This luxurious, high-quality matcha (powdered green tea) is made with 100% Yame-grown gyokuro. Gyokuro is a high-grade Japanese tea renowned for its strong body, mellow character, and sweet taste. To fully appreciate the original flavor of gyokuro, it is recommended to brew it with cooled water at a low temperature, as the powder form makes it convenient to use in dishes such as gyokuro manju.

As a sugar-free, additive-free, salt-free, color-free, and fragrance-free product, this gyokuro powder can be mixed directly with hot water, regular water, or milk, as well as incorporated into sweet treats and other culinary creations.

Gyokuro is a revered Japanese tea variety that stands alongside green tea as a quintessential representation of the country's tea culture. It is often perceived as a high-end tea, traditionally served in the presence of important guests. This perception is due to the increased effort required in its cultivation, which results in a lower yield compared to other tea types.

The distinctive characteristics of gyokuro are largely attributed to the covered cultivation method employed during its production. By shielding the tea plants from sunlight for a specific duration before harvesting, the leaves develop a rich, umami-dominant flavor profile, with reduced bitterness and astringency.

While both gyokuro and kabusecha are cultivated under cover, gyokuro undergoes a longer shading period, typically around 20 days or more, compared to the shorter 1-10 day shading period for kabusecha. This extended shading time allows gyokuro to accumulate higher concentrations of amino acids, particularly theanine, which are the primary contributors to its signature umami taste.

Theanine, the most abundant amino acid in tea, is produced in the roots of the tea plant and transported to the leaves. Exposure to sunlight can break down theanine, converting it into catechins, which impart bitterness and astringency. However, the limited sunlight exposure during gyokuro's covered cultivation preserves the theanine, resulting in a smoother, less bitter, and less astringent tea.

In addition to the flavor profile, the covered cultivation also influences the physical appearance of gyokuro leaves. Compared to regular sencha, gyokuro leaves exhibit a deeper green hue, a result of the increased chlorophyll production required for efficient photosynthesis under low-light conditions.

To best enjoy the delicious qualities of gyokuro, it is recommended to brew it slowly using relatively low-temperature water, around 40°C. This extraction method allows for the optimal release of the umami-rich amino acids while mitigating the extraction of bitterness-inducing catechins and caffeine.

This gyokuro powder product, derived from the renowned Yame gyokuro, offers a convenient and luxurious way to experience the signature flavor of this exceptional Japanese tea. Its versatility extends beyond simple tea preparation, making it an ideal ingredient for creating delightful gyokuro-infused sweets and dishes.

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