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Gyokuro Jade Dew


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Green Tea


Gyokuro Jade Dew


Grade: Ichibancha

Oxidation: none

Manufacture: shade-grown under tana covering

Steaming Style: Asamushi (light steaming)


Appearance: thin, elegant, emerald green needle shape

Flavor: piquant, rich, mossy

Aroma: fresh, high fragrance

Liquor: deep, medium jade-green


Uji (Ujitawara),
Kyoto Prefecture, Japan

2021 1st Spring Pluck Ichibancha
(May, June)

Use 1 teaspoon (2 grams) or 2 teaspoons (4 grams) per 4 oz water
Steep 2-3 infusions at 1 minute each
Water temperature should be 160˚F-170˚F


Asian description: ‘column of steam steadily rising’ water.
That’s when a column of steam begins to rise from the surface.
(or boil the water and let it rest for three to four minutes)


Notes on Preparing Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.


Measure the Capacity of your Teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.


Tips for Steeping Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Green tea leaves are rarely ‘in the water’ for longer than 2 minutes at a time ( often less ), so start with a 2 minute steep, and taste a tea that is ‘new to you’ every 30 seconds after.

Green tea leaves can be steeped again, usually 2 to 3 times, depending on the tea, at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.

It is critical that you use cooler water when steeping first-of-the-spring-season green tea such as Japanese 1st Pluck Ichibancha green teas. Tender leaves can scorch if exposed to water that is too hot, producing a bitter, astringent, and unpleasant cup of tea.


This is a fun and delicious way to prepare Japanese Green tea:


lleaf2 Ice Melted Gyokuro, Matcha, and Sencha Instructions 

This fragrant and delicious tea is grown in the lush tea gardens of Uji (Ujitawara), Kyoto, Japan. Uji is the birthplace of tea in Japan, and has long enjoyed its well-earned reputation as the region producing Japan’s finest teas. Kyoto is the heart of tea culture in Japan and the place where the tea ceremony was first established by the Tea Master, Sen No Rikyu.

Several variables conspire to make the taste of  Uji tea distinctive:

  • the terroir/soils
  • tea bush cultivars and varietals
  • the dedication to quality shown by  successive members of long-standing tea producing families
  • the resulting care bestowed on all aspects of the cultivation and manufacture of Uji leaf teas and Matcha


Gyokuro is what is known as a ‘shade-grown‘ tea. During the spring growing season, the tea bushes are covered for a period of 20-30 days with a mesh or straw covering. Shading the tea from the sun alters the normal chemistry of the leaf by increasing the chlorophyll content.

Tea Trekker’s Gyokuro Jade Dew is also very rich in amino acids which gives the tea liquor a buttery, slightly chewy mouth feel. The flavor is full and sweet on the palate, without being overpowering. It is buttery with just the pleasant touch of astringency one comes to expect from a classic Gyokuro. The aroma has a faint biscuity note.

This is an excellent Gyokuro and it is sure to please both our Japanese green tea customers and anyone who is enthusiastic about traditional Japanese green tea.