Gyokuro Kusanagi from Uji — the shade of Japanese gardens, pure umami
I offer this Gyokuro from Uji (Japan), a true masterpiece among shade-grown teas. Grown under cover for three weeks, it delivers an emerald liquor with a velvety texture, intense umami and marine notes.
Bio certifié • DE-ÖKO-003
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Not sure yet? Try the 10g sample first (2–3 cups).
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- Paiement sécurisé
- Expédié sous 48 h
- Échantillons dispo
My Gyokuro reveals an intense umami flavor born from three weeks of shading in the Uji gardens (Japan). Its emerald green liquor unfolds delicate marine notes and an incomparable smooth texture.
Brewing Timer
Use my interactive online timer to precisely respect the 2 minutes 30 seconds of extraction required for this exceptional tea.
Composition Shade-Grown Green Tea – Pearl of the Uji Gardens
Gyokuro represents the pinnacle of Japanese green tea art. Grown exclusively in the Uji region (Japan), this tea benefits from a unique shading process during the last three weeks before harvest. This ancestral technique stimulates the production of chlorophyll and L-theanine, creating an aromatic palette of rare complexity.
Cultivar & Terroir
My Gyokuro comes from the historic gardens of Uji, the birthplace of tea culture in Japan. Producers use traditional bamboo structures covered with straw mats to create the gradual shading that distinguishes this tea. This 90 percent reduction in sunlight slows leaf growth and intensifies their amino acid content.
Organoleptic Profile
Gyokuro stands out for its pronounced umami flavor (reminiscent of dashi broth or nori seaweed). On the palate, it develops a remarkably smooth and velvety texture, without any astringency or bitterness. The liquor has a characteristic translucent jade green color.
Aromatic Profile
Expertise My Selection Process
The selection of my Gyokuro results from a rigorous process established with my producer partners in Uji. I personally visit the tea gardens in Japan every spring to assess the quality of the new harvests. Each batch is tasted according to the traditional Japanese protocol before approval.
Direct Producer Relationship
My partnership with the Tanaka family, tea producers for six generations in Uji, is based on mutual trust. I work directly with them, ensuring fair compensation that values their ancestral expertise.
Certifications & Commitments
The JAS certification guarantees compliance with some of the strictest organic standards in the world. My laboratory analyses confirm the total absence of residues.
Details Complete Identity Card
Tips Preparation & Tasting
Optimal preparation
Start by warming your porcelain teapot with boiling water, then empty it. Measure 4 grams of leaves for 200 milliliters of water. The water must be cooled to exactly 55°C (use a thermometer). Infuse for exactly 2 minutes 30 seconds for the first brew. Pour out all the liquor; never leave residual water in the teapot.
Tasting variations
- Overnight cold infusion: Place 8 grams of leaves with 500 ml of cold filtered water in the refrigerator for 8 hours. Cold extraction reveals an extreme sweetness and crystalline umami.
- Consumption of infused leaves: After the fourth hot infusion, the tender leaves can be eaten in a salad with sesame vinaigrette and soy sauce (traditional Japanese zero-waste practice).
FAQ Frequently Asked Questions
Price Why is Gyokuro a rare tea?
Progressive shading over three weeks significantly reduces the yield of tea bushes. The exclusively manual spring harvest picks only the first two leaves and the bud. This cultivation requirement explains its rarity.
Preparation What happens if the water is too hot?
A temperature above 65°C causes excessive extraction of astringent catechins and destroys the amino acids responsible for umami. You will get a bitter liquor, completely losing the sought-after velvety sweetness.
Benefits What are the benefits of L-theanine?
Gyokuro contains an exceptional concentration of L-theanine. It promotes a state of alert relaxation, reducing stress without causing drowsiness. It also modulates caffeine absorption for stable energy.
Re-infusion How many times can I re-infuse the leaves?
Gyokuro can be infused 3 to 4 times. Gradually increase the water temperature (up to 70°C) and reduce the infusion time with each brew to explore all its facets.
Tout ce qu'il faut savoir pour bien choisir et préparer son thé.
Comment préparer le matcha ?
Tamisez 1 à 2 g de matcha (½ à 1 cuillère bambou) dans un bol. Versez 60–70 ml d'eau à 70–80 °C, puis fouettez vivement en W avec le chasen jusqu'à obtenir une mousse fine.
Quelle température pour infuser le thé vert ?
Entre 70 et 80 °C pour préserver la douceur et éviter l'amertume. 1 à 2 minutes d'infusion suffisent ; vous pouvez réinfuser les feuilles 2 à 3 fois.
Comment conserver mon thé ?
À l'abri de l'air, de la lumière, de l'humidité et des odeurs, dans une boîte hermétique opaque. Évitez le réfrigérateur. Consommez idéalement dans les 12 mois.
Quels sont les délais et frais de livraison ?
Livraison offerte dès 49 € d'achat. Les commandes sont préparées avec soin sous 1 à 3 jours ouvrés et expédiées en France et en Europe.
Proposez-vous des échantillons ?
Oui. Pour de nombreux thés, un format échantillon (environ 10 g, soit 2–3 tasses) est proposé sur la fiche produit afin de découvrir avant de s'engager.
Qu'est-ce que le Kintsugi ?
Le Kintsugi est l'art japonais de réparer la céramique brisée à l'or, en sublimant la cassure plutôt que de la cacher. Une philosophie de la beauté imparfaite, le wabi-sabi.
Vos thés sont-ils bio ?
Une grande partie de notre sélection est issue de l'agriculture biologique certifiée. La certification est indiquée sur chaque fiche produit concernée.