Imperial Gyokuro: Our First Edition of a Legendary Japanese Green Tea

Summer is here, and that means jasmine tea. Roy is in China now overseeing production of the latest editions of our fine jasmine teas. Meanwhile, we have two exciting new Imperial teas to share: our first ever Imperial Gyokuro, an exotic green tea from Japan, and perennial customer favorite Spring Harvest Imperial Green Oolong, which for the first time is sourced from Taiwan’s highest tea peak. Taste these great teas and we’re sure you’ll agree they’re something special. Read on for more details:

Imperial Gyokuro: Our First Gyokuro Ever!

We’re excited to present our first offering ever of gyokuro, the renowned Japanese tea that’s grown partly in the shade to enhance color, flavor, and nutrients. Our 2010 Spring Harvest Imperial Gyokuro comes from Uji, the region where gyokuro’s unusual and complicated growing technique was invented. Originally, this tea was so rare that it was reserved exclusively for the ruling Shogun. The name gyokuro translates to “jade dew,” highlighting its intense green color both in the leaf and in the cup.

Our 2010 Imperial Gyokuro is a feast for eyes, nose, and palate alike. It presents small, deep green, needle-like leaves that deliver the thick - almost meaty - texture and intense burst of grassy green flavor for which gyokuro is famed. Grown in cold, northerly Japan, gyokuro is fundamentally different from Chinese green teas. Instead of offering a complex matrix of flavors and drinking experiences, gyokuro is laser-focused on providing an extreme - and extremely delicious - blast of jade-green color, potent fresh aroma, mouth-filling texture, and concentrated, sweet chlorophyll taste.

For best results with gyokuro, use a bit more leaf than with Chinese teas and lukewarm water, around 100 degrees F. Infuse a minute or two in a gaiwan, until the brew develops rich color and aroma, then savor this Japanese classic. We recommend using our Gourd Tea Strainer with Imperial Gyokuro. Due to the nature of the tea, when it’s brewed in a gaiwan it’s impossible to prevent a few small leaf fragments from slipping out into the pitcher. For the most artistic presentation and to maximize visual appeal, the tea should be strained as it’s poured into the teacups.

Why It’s Grown in the Shade: the Gyokuro Story

Roy ’s friend, gyokuro farmer Takada-san, shared some background on gyokuro:

In the old-style gardens they put bamboo poles in the garden in early spring. Then, depending on the weather, they start building bamboo shelves. On the shelves they place rice straw something like 10-15cm deep to keep it dark inside. Nowadays, farmers prefer a simpler method, using black netting. There are several gardens, so 20-30 picking ladies start the first garden. It takes 3-4 days to pick. We have a big problem finding enough ladies, so the farmer takes very good care of his tea ladies. One kilo of top-grade gyokuro includes JPY7,000 just for the picking cost.

We like to keep finished gyokuro for 4-5 months in a dark, cool place so it can “sleep.” This gives a milder, sweeter taste. We have a special event in autumn, "Pot-Opening Ceremony," when we finally open the containers. October is the best season to enjoy the deep gyokuro taste.

Uji is the oldest tea town in Japan. Our tea history started 800 years ago with the monk who went to China. Later, the samurai continued our tea traditions with tea gambling (tea competition to get the correct answer). During the Edo period they cultivated their skill at the tea ceremony. At the same time, Shogun enjoyed gyokuro, which was reserved for their use. Our Uji tea gardens were protected as the Shogun garden for many years.

When the monk first brought tea from China, he planted the seeds in a narrow mountain valley near Kyoto. Late sunrise and early sunset made the tea taste very rich. Uji has a wide river that provides rich soil, but the mountains aren’t as high. People realized that shading the tea would make it taste like Kyoto tea. The shaded garden was a smart idea to grow rich tasting tea in Uji for the Shogun. We are very proud of this historical tradition.

Read more about gyokuro on our Camellia Sinensis blog

2010 Spring Harvest Imperial Green Oolong

This year’s Spring Harvest Imperial Green Oolong, always a customer favorite, has arrived in the teahouse! Our 2010 edition is a special treat. For the first time, we've sourced our top grade of green oolong from Fu Shou Shan, Taiwan's highest-elevation tea region at 2,500 meters. The Taiwanese Presidential Palace’s official tea comes from Fu Shou Shan, so it's also known as "President's Tea." Our tea features potent florals that never overwhelm, but work in harmony with the fresh green flavor and hint of firing that make it uncommonly smooth and balanced. You know it will be a special experience as soon as you see the bright, almost egg-yellow liquor and get a whiff of the exquisite, multidimensional aroma. Rich with a mouth-filling texture and pleasantly floral finish, this tea is packed with flavor and delivers many satisfying infusions.

Roy Is in China

After stops in Taiwan to check on spring green oolongs and Beijing to visit an ailing friend, Roy has moved on to Guangxi, where it’s time to produce our 2010 jasmine teas. He reports: “We are bogged down by rain here in Guangxi. I may not be able to work with the factory on actual production because the jasmine isn’t blooming due to the rain. We’re having a staff meeting today to discuss production techniques. I am considering some new production ideas and want to run it by the folks here.”

Jasmine tea production is a painstaking process involving freshly picked summer jasmine flowers and multiple rounds of infusing spring green tea leaves with the flowers’ scent, to achieve the depth of flavor and aroma that jasmine tea lovers appreciate. Roy describes the process in his book, Great Teas of China. When he wraps up in Guangxi, Roy is off to Shaanxi to sign the final paperwork on his new Chinese tea farm. Stay tuned to our Camellia Sinensis blog for all the latest updates on his tea travels this summer.

Join the Tea Club; Receive Great Tea All Year Long

It's not too late to join the Tea Club! Looking for a special gift that will make your favorite tea lover remember you fondly all year long? Or an ongoing treat for yourself? Join one of our tea clubs and our teamaster, Roy Fong, will select the teas for you. Our Four Seasons Tea Club provides you with a different tea four times a year, while our Six Month Tea Club sends you a new tea every other month. But the best deal is our Year of Tea Club, which gives you a new tea every month. If you join any of our clubs, you will receive a free gift with our compliments. Sign up today and take advantage of this special value!