A very high quality first-flush gyokuro provided to us by another famous, centures old firm in Uji Japan. Uji Gyokuro Gyokuhō, like all gyokuro, is shade grown for about three weeks before harvesting, giving it a greener color and sweeter taste. Once you learn to make it properly, you wil be hooked for life!  Be sure to read our brewing instructions as it is brewed differently than sencha: How to Brew Gyokuro - Step-by-Step Instructions!

Available in 100gm packages.

One of our very our highest quality gyokuro, we offer Uji Gyokuro "Tsuru-jirushi" in 50 gram packages. From the same supplier as our already popular Gyokuro "Kamejirushi", this is absolutely the highest quality gyokuro we can obtain from this centuries old Uji firm. Shade grown before harvesting, it has a greener color and sweeter taste.

Once you learn to make it properly, you wil be hooked for life! As this is an expensive, high quality green tea be sure to read our gyokuro brewing instructions carefully as it is brewed differently than sencha.

Available in 50gm package.

From Uji, near Kyoto, Uji Karigane Gyokuro "Asagiri" is a high quality blend of first harvest gyokuro leaf and gyokuro stems. Gyokuro is shade grown before harvesting, giving it a greener color and sweeter taste. While this is a very delicious green tea in it's own right, since brewing gyokuro takes practice to perfect we feel this green tea also makes a very good introduction to gyokuro brewing at an economical price point. The added stems add a tartness to this green tea and the combination of the two make this one very tasty Japanese green tea.

It is prepared in exactly the same way as regular gyokuro, meaning more leaf brewed at a lower temperature for a longer period of time. Use 10 grams per 300ml or less of water. Be sure to pre-heat teapot and teacups and brew at 55-60C (131~140F) for 1.5~2 minutes: How to Brew Gyokuro - Step-by-Step Instructions!

Available in 100gm packages.

A very high quality first-flush gyokuro provided to us by another famous, centures old firm in Uji Japan. Uji Gyokuro Shōun is shade grown before harvesting, giving it a greener color and sweeter taste. Once you learn to make it properly, you wil be hooked for life!  Be sure to read our brewing instructions as it is brewed differently than sencha: How to Brew Gyokuro - Step-by-Step Instructions!

Available in 100gm packages.

This product is also available for automatic monthly delivery!

From the first harvest in Uji. Kabusecha is grown in the shade for 14~20 days before harvest under 45% shade, giving it characteristics of both sencha and gyokuro. A sweeter, less grassy and more vegetal, less astringent taste than regular sencha, you can definitely taste vegetive hints of gyokuro.  It is easy to brew, not overly astringent, medium steamed, has a lovely green color, and is reasonably priced making it an all around versatile winner of a green tea. Although it has hints of gyokuro, be sure to brew it as you would for sencha, not gyokuro.

Available in 100 gram packages.

This product is also available for automatic monthly delivery!

The highest grade of gyokuro we sell from Japan's oldest continuously operating tea shop, Tsuen in Uji near Kyoto. Note that Uji Shirakawa Gyokuro is a very limited edition item, we are supplying it because the opportunity to offer it presented itself to us and we strive to supply the best of the best. We do not recommend that you purchase this rare item unless you have previously practiced brewing gyokuro. O-Cha.com is honored to offer this superb green tea supplied to us from the Tsuen family who have operated their teashop from same location on the banks of the Uji river since 1160.

Grown in nearby Shirakawa, this is an extremely high quality gyokuro. Gyokuro is shade grown before harvesting, giving it a greener color and sweeter taste. Less that 0.5 % of all green tea harvested in Japan ends up as gyokuro, and among those, this gem is near the top. This green tea is hand-picked (rare - see video tab) and is pure "Gokou" cultivar. Another unique aspect is that unlike the majority of gyokuro grown today, the shading is not done with modern shade cloth but instead using traditional straw and reed screening. The combination of hand-picking and traditional shading methods make this a very "old school" gyokuro.

Once you learn to make it properly, you wil be hooked for life! Since this is a connoisseur grade of gyokuro and is not considered a beginner's green tea, make sure to read our how to brew gyokuro page as it is brewed differently than sencha.

Because this is a rather rare and expensive, we are offering it at this time in 30 gram packaging