Pack 50g
Tin 50g
8024

GYOKURO "KATSURA"

Gyokuro green tea | Japan

Pack 50g
Tin 50g

TASTING NOTE

Gyokuro Katsura: The historical excellence of Uji's terroir

Gyokuro Katsura is a tea of ​​exceptional quality, exquisite and unparalleled. This "shade-grown tea" draws its nobility from the Ujitawara district, in the heart of the prestigious Uji region (south of Kyoto). More than just a tea, it is the fruit of an exceptional heritage: it is produced by one of the direct descendants of Nagatani Sōen, the illustrious pioneer of Sencha green tea in Kyoto.

Exceptional Craftsmanship: 20 Days of Darkness

The unique smoothness of Katsura comes from a meticulously controlled cultivation method:

  • Light Deprivation: From the first harvest in May, the tea bushes are carefully covered and deprived of light for 20 consecutive days before picking.
  • The Alchemy of Darkness: This process forces the plant to concentrate its amino acids (L-theanine), transforming the usual bitterness into a profound sweetness and an exceptionally intense umami flavor.
  • A Silken Liqueur: In the cup, it reveals a smooth and velvety texture, offering an absolutely delicate tasting experience.

An unparalleled Umami experience

Gyokuro Katsura is distinguished by a deep and soothing sensory identity:

  • The Nobility of Young Shoots: This vintage offers extremely delicate vegetal notes reminiscent of the freshness of the first spring shoots.
  • A Velvety Texture: On the palate, it unfolds a rare, almost oily smoothness that gently coats the palate.
  • The Intensity of Umami: The lack of light reduces bitterness and boosts theanine, creating that famous "umami" flavor—deep, savory, and slightly sweet—for which Katsura is renowned.
  • On the nose: A powerful, elegant, and fresh marine bouquet.
  • On the palate: An incredibly smooth attack, a rich and velvety texture that coats the palate, without any bitterness.
  • Liqueur: A hazy, luminous emerald green color.

A gastronomic experience: Don't throw away your leaves!

In Japan, enjoying Gyokuro doesn't end with the brewed tea. The leaves of this variety, a vibrant green after infusion, retain a tender texture and exquisite flavor:

  • Japanese Tradition: It is common to consume the infused leaves, like a delicate vegetable.
  • Chef's Tip: Enjoy them seasoned with a dash of shoyu (soy sauce) or ponzu (soy and citrus) sauce to prolong the sensory journey and benefit from all the tea's nutrients.

Why choose Katsura Gyokuro?

  • Prestigious Heritage: A tea linked to the lineage of the founder of modern Sencha. Originating from Ujitawara, the historical birthplace of Kyoto tea.
  • Exceptional Grand Cru: Gyokuro represents less than 1% of total tea production in Japan.
  • Moment of Serenity: Thanks to its high L-theanine content, this is the ideal tea for a relaxing and contemplative break.
  • Total Experience: A tea that can be both drunk and eaten, for total immersion in Japanese culture.

Preparation tips

To respect this meticulous craftsmanship and avoid any bitterness:

  • Water Temperature: 55°C - 60°C maximum. Warm water is key to extracting the "deep sweetness" without burning the leaves. Spring or filtered water is recommended.
  • Infusion Time: 2 to 2'30 minutes. Be patient; the tea slowly infuses its precious aromas.
  • Dosage: Use approximately 6g to 8g of tea per 150ml of water.
  • Re-infusions: This premium tea can be re-infused 2 to 3 times. The first infusion will be the richest in Umami, subsequent infusions will reveal more vegetal and fresh notes.

Specifications

  • Ingredients: Green tea
  • Type of tea and origin: Gyokuro green tea from Japan, Ujitawara district in Uji (south of Kyoto)
  • Can be re-infused: 2 - 3 times
  • Number of infusions for 50g: about 15
  • Reference : 8024

Discover our japanese green teas

Ref. 8024

GYOKURO "KATSURA"

Gyokuro green tea | Japan

classé dans : Green teas

TASTING NOTE

Gyokuro Katsura: The historical excellence of Uji's terroir

Gyokuro Katsura is a tea of ​​exceptional quality, exquisite and unparalleled. This "shade-grown tea" draws its nobility from the Ujitawara district, in the heart of the prestigious Uji region (south of Kyoto). More than just a tea, it is the fruit of an exceptional heritage: it is produced by one of the direct descendants of Nagatani Sōen, the illustrious pioneer of Sencha green tea in Kyoto.

Exceptional Craftsmanship: 20 Days of Darkness

The unique smoothness of Katsura comes from a meticulously controlled cultivation method:

  • Light Deprivation: From the first harvest in May, the tea bushes are carefully covered and deprived of light for 20 consecutive days before picking.
  • The Alchemy of Darkness: This process forces the plant to concentrate its amino acids (L-theanine), transforming the usual bitterness into a profound sweetness and an exceptionally intense umami flavor.
  • A Silken Liqueur: In the cup, it reveals a smooth and velvety texture, offering an absolutely delicate tasting experience.

An unparalleled Umami experience

Gyokuro Katsura is distinguished by a deep and soothing sensory identity:

  • The Nobility of Young Shoots: This vintage offers extremely delicate vegetal notes reminiscent of the freshness of the first spring shoots.
  • A Velvety Texture: On the palate, it unfolds a rare, almost oily smoothness that gently coats the palate.
  • The Intensity of Umami: The lack of light reduces bitterness and boosts theanine, creating that famous "umami" flavor—deep, savory, and slightly sweet—for which Katsura is renowned.
  • On the nose: A powerful, elegant, and fresh marine bouquet.
  • On the palate: An incredibly smooth attack, a rich and velvety texture that coats the palate, without any bitterness.
  • Liqueur: A hazy, luminous emerald green color.

A gastronomic experience: Don't throw away your leaves!

In Japan, enjoying Gyokuro doesn't end with the brewed tea. The leaves of this variety, a vibrant green after infusion, retain a tender texture and exquisite flavor:

  • Japanese Tradition: It is common to consume the infused leaves, like a delicate vegetable.
  • Chef's Tip: Enjoy them seasoned with a dash of shoyu (soy sauce) or ponzu (soy and citrus) sauce to prolong the sensory journey and benefit from all the tea's nutrients.

Why choose Katsura Gyokuro?

  • Prestigious Heritage: A tea linked to the lineage of the founder of modern Sencha. Originating from Ujitawara, the historical birthplace of Kyoto tea.
  • Exceptional Grand Cru: Gyokuro represents less than 1% of total tea production in Japan.
  • Moment of Serenity: Thanks to its high L-theanine content, this is the ideal tea for a relaxing and contemplative break.
  • Total Experience: A tea that can be both drunk and eaten, for total immersion in Japanese culture.

Preparation tips

To respect this meticulous craftsmanship and avoid any bitterness:

  • Water Temperature: 55°C - 60°C maximum. Warm water is key to extracting the "deep sweetness" without burning the leaves. Spring or filtered water is recommended.
  • Infusion Time: 2 to 2'30 minutes. Be patient; the tea slowly infuses its precious aromas.
  • Dosage: Use approximately 6g to 8g of tea per 150ml of water.
  • Re-infusions: This premium tea can be re-infused 2 to 3 times. The first infusion will be the richest in Umami, subsequent infusions will reveal more vegetal and fresh notes.

Specifications

  • Ingredients: Green tea
  • Type of tea and origin: Gyokuro green tea from Japan, Ujitawara district in Uji (south of Kyoto)
  • Can be re-infused: 2 - 3 times
  • Number of infusions for 50g: about 15
  • Reference : 8024

Discover our japanese green teas

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  • Gyokuro: Japan's "Shaded" Treasure

    Gyokuro (玉露), which translates to "round dewdrop," is much more than just a green tea: it's a delicate indulgence, often considered the pinnacle of Japanese tea production. Its unique characteristic lies in its ancient cultivation method, making it a true "shade-grown tea."

    The Secret of Shade Cultivation

    What distinguishes Gyokuro from other teas (like Sencha) is that it is covered and deprived of light for about three weeks before harvesting.

    • The Science Behind Shade: Naturally, the plant transforms L-theanine (produced in the roots) into catechins (polyphenols) using the sun's UV rays.
    • The Result: By blocking photosynthesis, the plant retains an exceptionally high level of amino acids. This reduces bitterness and maximizes the sweetness and intensity of the umami flavor.

     

    A Unique Sensory Profile

    Gyokuro is not meant to quench thirst, but to be savored like a fine wine.

    • Texture: A rich, smooth, and velvety brew.
    • Aromas: Pronounced marine notes, sometimes reminiscent of fine seaweed, with a deep, natural sweetness and no bitterness.
    • Appearance: Today, the leaves are processed into fine needles of a deep emerald green.

    The Art of Preparation: A Ritual of Patience

    Gyokuro is a "fussy" tea that requires meticulous attention to detail to reveal its full potential. Here are the key steps for a perfect infusion:

    • Cooling the Water: This is crucial. Use water between 50°C and 60°C. Water that is too hot will overpower the delicate tea and bring out unwanted bitterness.
    • Steeling Time: Let it infuse for approximately 2 minutes. Patience is rewarded with an explosion of umami flavors.
    • Down to the last drop: Pour the tea until the teapot is completely empty. The "last drop" is often considered the most flavorful.

     

    Enjoy multiple infusions

    One of the great pleasures of Gyokuro is watching its aromas evolve with each infusion. Unlike the very mild first pour, subsequent infusions reveal more character:

    • 2nd infusion: 60 seconds at 50°C (122°F).
    • 3rd infusion: 120 seconds at 60°C (140°F) (notes of seaweed and a slight astringency become more pronounced).

  • Gastronomic Experience: Don't Throw Away Your Gyokuro Leaves!

    Once you've finished your Gyokuro Katsura infusions, don't discard the leaves. In Japan, these first-harvest leaves, still tender and nutrient-rich, are considered a delicacy (similar to young spinach leaves, but with a unique, briny flavor).

    The Traditional Recipe: "Ochashi"

    This is the simplest and most authentic way to enjoy this Uji variety.

    • Drain: Collect the still-damp leaves from the bottom of your teapot..
    • Season: Place them in a small bowl and drizzle with a few drops of Shoyu (soy sauce) or, for a touch of freshness, Ponzu (soy and citrus sauce).
    • Enjoy: Savor them as is. The texture is incredibly smooth, and the umami flavor is intensified.

     

    Gourmet Variations

    • The Crunchy Addition: Sprinkle a few toasted sesame seeds or dried bonito flakes (Katsuobushi) on top.
    • The Rice Bowl: Place the seasoned leaves on a bowl of warm white rice (a deconstructed Onigiri).
    • Tempura Style: For the more adventurous, squeeze the leaves well and quickly dip them in a light tempura batter before frying.

     

    Did You Know?

    Gyokuro leaves are so tender and rich in nutrients (Vitamins A, C, and E) that they shouldn't be discarded after steeping. Once rehydrated, they can be enjoyed as a delicate vegetable with a little soy sauce or ponzu.

    In Conclusion: Gyokuro is an invitation to meditation. Between its historical heritage (introduced in its current form in 1835) and its botanical complexity, it remains the ultimate choice for those seeking excellence and serenity in a cup.

     

    The ultimate shade-grown green tea experience

    If Gyokuro is the jewel of Japan, our Gyokuro Katsura is one of its finest expressions. By choosing this tea, you are not just buying a tea, you are gaining access to an exceptional heritage:

    • A prestigious lineage: Produced in Ujitawara (Uji) by the descendants of Nagatani Sōen, the inventor of the Sencha method, this tea embodies the very history of Japanese perfection.
    • 20 days of patience: Its tea bushes were deprived of light for three full weeks to guarantee this velvety texture and profound sweetness, the signature of perfectly mastered umami.
    • Nobility without bitterness: Thanks to this meticulous cultivation, Katsura offers a smooth and well-rounded brew, ideal for discovering the art of shade-grown tea or for satisfying the most discerning palates.

    Don't just read about the history of Gyokuro, taste it. Whether you're looking for a moment of deep meditation or want to surprise your guests with a gourmet tasting experience (even eating the leaves in a salad!), Katsura Gyokuro is the ultimate sensory investment.

    > Discover all our green teas from Japan
    > Découvrir tous nos thés verts du Japon

Japan boasts a unique tea culture, centered on the pursuit of absolute freshness and perfect balance. At LUPICIA, we perpetuate this tradition by selecting our teas directly from the most prestigious gardens.

CHOOSING THE RIGHT JAPANESE GREEN TEA. Why choose LUPICIA Japanese green teas?

Choosing LUPICIA means benefiting from the expertise of a world-renowned Japanese tea house. Our mission is to make the excellence of Japan's gardens accessible while guaranteeing impeccable food safety and freshness.

Guaranteed freshness

Unlike traditional distribution channels where tea passes through numerous intermediaries, LUPICIA prioritizes direct sourcing from producers. Our buyers visit Japanese plantations during each harvest to select the finest batches of Sencha, Gyokuro, and Matcha. The leaves are quickly packaged under a protective atmosphere (nitrogen) to halt aging and preserve that fleeting "fresh leaf" aroma.

Rigorous Quality Control

Every tea offered in our shop receives special attention. Our commitment to quality is based on strict testing:

  • Food Safety: Systematic testing for pesticide residues according to the most demanding standards.
  • Purity: Use of cutting-edge technologies (magnets, optical sorters) to guarantee the complete absence of foreign matter.
  • Expert Tasting: Each batch is tasted by our Tea Masters to validate its aromatic profile before being offered for sale.

A Unique Tasting Experience

Whether you are a connoisseur of premium single-origin teas or original blends, LUPICIA offers a wide range of green teas. Our collection includes rare teas from small local producers and unique flavored creations, crafted with natural ingredients to enhance the green tea base without ever overpowering it.

Green Tea Production: The Art of Japanese Steaming

Unlike teas produced in China or India, Japanese green tea is unoxidized. To preserve its emerald color and properties, the oxidation of the leaves is stopped immediately after harvesting by a steam drying process.

This crucial step, which lasts between 20 and 80 seconds, destroys the enzymes responsible for oxidation. It is this "moist" heat treatment that develops the marine, vegetal, and buttery notes characteristic of the "Umami" profile. The leaves are then rolled to break down the cells and release the essential oils, before being dried and sorted by hand. Our commitment to quality guarantees that each batch undergoes six additional quality control steps to eliminate any foreign matter before being packaged in a protective atmosphere.


Gardens and Terroirs: A Geography of Taste

Each cup tells the story of a terroir. The quality of a tea depends on the harvest calendar (from mid-April to September):

  • The first harvest (Shincha): In April-May, this yields the most refined teas, rich in nutrients and less astringent.
  • Geographical influences: From the persistent mist of Shizuoka (Japan's leading producer) to the fertile volcanic soils of Kagoshima, each climate defines the character of our teas. The diversity of climates and the altitude of the gardens directly influence the concentration of amino acids and the sweetness of the brew.


Natural Benefits: Energy, Antioxidants, and Serenity

Consumed for millennia to promote meditation, Japanese green tea is a cornerstone of health in Japan, a country with record longevity. Its exceptional richness in catechins (EGCG), powerful polyphenols, helps fight free radicals and cellular aging.

  • Alert Relaxation: Thanks to L-theanine, green tea promotes deep relaxation without drowsiness, contrasting with the abrupt stimulating effect of coffee.
  • A Wellness Ally: Studies highlight its role in regulating fats and strengthening the immune system.

HOW TO PREPARE YOUR GREEN TEA PROPERLY? ​​The quest for the perfect infusion

Preparing Japanese tea is an art of precision. The water temperature is the key factor: water that is too hot (95°C+) will burn the leaves and release an unpleasant bitterness.

  • The golden rule: Aim for a temperature between 60°C and 80°C. A helpful tip is to pour hot water into your empty cups to preheat them; by the time you transfer the water to the teapot, it will have cooled to the ideal temperature (around 75-80°C).
  • The Kyusu, the essential accessory: This traditional earthenware (clay) teapot has a fine filter that allows the leaves to unfurl freely. The porous clay (like that of Tokoname) interacts with the minerals in the water, enhancing the flavors with each infusion. Unlike a tea ball that compresses the leaves, the Kyusu leaves the necessary space for the aromas to fully develop.


WHAT ARE THE DIFFERENT TYPES OF JAPANESE GREEN TEAS? Glossary of Varieties: Find your ideal tea

To navigate our collection, here are the main families of LUPICIA green teas:

  • Sencha: The most popular tea. Balanced, it offers notes of freshly cut grass and a lively freshness. Ideal for the morning.
  • Gyokuro: The exceptional "shade-grown tea." Covered before harvesting to boost chlorophyll and umami, it is velvety and complex.
  • Genmaicha: A rich blend of green tea and roasted brown rice. Its nutty notes are very appealing to beginners.
  • Hojicha: Green tea roasted at a high temperature. Almost caffeine-free, it offers woody aromas and can even be enjoyed in the evening.
  • Matcha: Finely ground powder, used in the tea ceremony or for its concentrated benefits in cooking.

HOW TO PROPERLY STORE YOUR JAPANESE GREEN TEAS? Storage tips: Preserve freshness

Green tea is a "living" product, very sensitive to air, light, and odors. To preserve its delicate aromas:

  • Keep the tea in its original, tightly sealed bag or use an airtight tea caddie.
  • Store it in a cool, dry place.
  • For premium teas like Gyokuro or Matcha, you can store them in the refrigerator (making sure the container is perfectly airtight to prevent odor transfer).