Impala & Peacock

Gyokuro Green Tea


The most highly valued of Japanese teas. To produce gyokuro, a tea garden can only be harvested once a year. Growers are required to completely cover the plantation with a special shade cloth for 21 days. In response to the low light, the tea plant adjusts its leaf chemistry to increase antioxidants and chlorophyll. The tea is held in high regard or its potent health benefits (see research info below). 

This is the highest grade of Gyokuro (A grade). It is organic and grown in the province of Uji in Japan.

Historically, tea farmers in Japan covered their tea plants with straw to protect the tea from frost. The winter of 1835 was particularly cold and the area near Uji experienced an extended period of frost.

Tea on the Kinoshita family’s farm was covered for much longer than usual. When a visiting tea merchant, Yamamoto Kahei, tasted the Kinoshita’s family tea he remarked on its sweet flavour and notable vegetal flavour. The practice of Gyokuro tea was born.

Gyokuro is temperamental to infuse. Done correctly the flavour is sweet and vegetal with an umami mouth feel. If brewed incorrectly, it can taste bitter and unpleasant. Please follow the brew instructions below carefully.



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1 tsp to 200mL cup

65°C degree water temperature

1 min steep

The same leaf can be used for 3 infusions increasing the time by 30 seconds every time

If you do not have a temperature-controlled kettle we would not recommend this tea. It’s such a precious and rare tea that burns easily without proper brewing.

Camellia Sinensis (the tea plant)

The health properties of green tea (camellia sinensis) have been extensively studied with some of the green tea benefits (especially Gyokuro) showing positive cancer-fighting properties (antiangiogenic) [1, 2, 7, 14, 15, 16] and for protection from cardiovascular diseases [3]. A 2010 literature review [12] summarised green tea as anti-inflammatory [4], antiarthritic [5], antibacterial [6], antioxidative [8, 17], antiviral [9], neuroprotective [10], cholesterol-lowering [11] and fertility improvements in humans and animals [17].

The caffeine and polyphenols found in green tea have also been shown to increase weight loss [13] offering science to the cultural use of green tea for weight loss. One specific polyphenol found in green tea has been the focus of much of the research, epigallocatechin gallate (EGCG), with specific links of EGCG to many of the health properties mentioned earlier [17]. EGCG varies substantially among different types of teas with green teas having the highest concentration. Among green tea there is a large difference as well, ranging from 5.8% EGCG of dry leaf weight to under 1%. Japanese green tea typically has the highest percentage of EGCG with gyokuro being one of the highest of all [18].

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